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MODULE 4: RESTAURANT MENU

4.3 The French Classic Menu Sequence

The dishes with some similarities are grouped in a group termed as a ‘Course’ of menu.
E.g. all dishes made from fish are grouped and termed as ‘Poisson’ course. The number
of courses on a menu, and dishes within each courses, depends on the size and the class
of establishment. In an establishment where full food preparation and service brigades
are in full operation a full menu may be offered.

Following is the list of courses of a French classic menu :

French Term English Term

Hors d’oeuvre (Appetizer)
Potage Soup

Oeufs Eggs
Farinaceous/ Farineaux Rice and Pasta

Poisson Fish
Entrée First Meat Dish

Sorbet Flavoured Ice
Releve Main Meat Dish

Roast Roast of Games Birds
Legumes Vegetables

Salads Salads
Buffet Froid Cold Buffet

Entremets Sweets
Savoureux Savoury

Fromage Cheese
Dessert Desserts

Beverages Tea/coffee

Hors D’oeuvre (Appetizer)

Hors-d’oeuvre is of a spicy nature in order to stimulate the appetite. The term is accepted
as meaning a variety of pickled or well-seasoned foodstuffs. The main purpose of having
this is to create the appetite for next courses .The dishes, served before soups are also
termed as Hors-d’oeuvres. Hors d'oeuvres are either served from a rotating trolley or a
tray, a smaller amount of each variety being placed on the tray to make-up a portion.
The examples are: Potato salad, Fish mayonnaise, Egg mayonnaise, Russian salad,
Shellfish cocktail- prawns or shrimps on a bed of shredded lettuce and coated with
tomato-flavoured mayonnaise.

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