17 FRENCH CLASSICAL MENU WITH ACCOMPANIMENT & COVER

17 FRENCH CLASSICAL MENU



The classical French menu contains 17 courses. Nowdays, Menu of 17 courses is hardly offered.Mainly 5,6,8 & 12 course menu is offered by establishment. But today's shorter menus follow the same structure of classical menus French menus.
They always start with starter to stimulate the appetite, and then move to main course, and again go toward lighter in the end of meal. 



17 courses of French classical menu with Example and its accompaniment and cover set up are given below:

17 FRENCH CLASSICAL MENU 


1. HORS D'OEUVRE:- (Appetizer) 


Dish:- 
1.Melon frappe (chilled melon) 
2.Les huitre(oyster) 
3.Saumon fume(smoked salmon) 

Accompaniment :-
 1. Castor sugar
2.Chilled vinegar, Lemon wedge, Brown Bread & Butter 
3. Brown Bread & Butter, pepper & Lemon. 

Cover:-
 1.Sweet spoon, fork and Dessert knife. 
2. Oyster fork & knife and Finger bowl. 
3. Fish plate, Fish knife & fork. 

2. POTAGE:-(Soup) 


Dish:- 
1.Minestrone(Italy) 
2.Gazpacho(Spain) 

Accompaniment :- 
1.Grated parmesan cheese on under liner. 
2.white bread crumbs

Cover:-
1.Hot soup plate, underline & soup spoon. 
2.Cold consommé cup, saucer, under liner, dessert spoon. 

3. OEUFS:-(EGG) 


Dish:-
1.Oeufs poche(poached egg) 
2 Omelette

Accompaniment :-
1.Grilled tomatoes & Mashed brown potatoes 
2.Grilled tomatoes & Mashed brown potatoes 

Cover:-
1.Baking dish, under liner, Dessert spoon & fork. 
2.Baking dish, under liner, Dessert spoon & fork.

4. FARINEUX:-(Rice&pasta) 


Dish:-
1.Gnochhi, Ravioli, Macaroni. 
2. Spaghetti 

Accompaniment :-
1.Grated parmesan cheese on underliner & Tea spoon. 
2.Grated parmesan cheese on underliner & Tea spoon

Cover:-
1.Hot fish plate, Dessert spoon & fork. 
2.Hot soup plate on cold underliner, Large fork. 

5. POISSON:-(Fish) 


Dish:-
1. Sole Meuniere(sole, shallow fry in Butter) 

Accompaniment :-
1. Tartare sauce

Cover:-
1.Fish plate, fish fork and knife


6.ENTRÉE :-(Meat course) 


Dish:-
1. Cote de porc grille(grilled pork) 
2. Chateaubriand (double filled steak) 

Accompaniment :-
1.Bearnaise sauce & French or English Mustard 
2.Bearnaise sauce & French or English Mustard 

Cover:-
1. Joint knife, fork & hot joint plate. 
2. Joint knife, fork & hot joint plate

7. SORBET :-(Rest course) 


Dish:-
1. Sorbet Au citron (lemon ice water) 
2. Sorbet Au orange (orange ice water) 

Accompaniment :-
1. Lemon 
2. Castor sugar

Cover:-
1. Hi-Ball, underline, doilly paper, spoon, sundae. 
2. Hi-Ball, underline, doilly paper, spoon, sundae. 

8. RELEVE:-(Meat joint) 


Dish:-
1. Poulet grillee (grilled chicken) 
2. Gigot d' agneau roti (roasted leg of Hamp) 

Accompaniment :-
1. Devil sauce
2. Mint sauce 

Cover:-
Large knife, large fork, large plate, Dessert spoon for rice. 

9. ROTI:-(Roast) 


Dish:-
1. Poulet Roti(roasted chicken) 
2. Caneton Roti(roasted duck) 

Accompaniment :-
1. Bread sauce,Roast grave, parsley. 
2. Sage & onion stuffing, apple sauce & roast gravy. 

Cover:-
1. Joint knife & fork, Hot joint plate. 
2. Joint knife & fork, Hot joint plate. 

10. LEGUMES:(Vegetable) 


Dish:-
1. Champignon grillee(grilled mushrooms) 
2. Puree De pommes(creamed potatoes) 

Accompaniment :-
"Hollandaise sauce" 

Cover:-
Small knife, small fork & half plate. 

11. SALADE:-(Salad) 


Dish:-
1. Salad verte(lettuce, watercress, cucumber & green pepper) 
2. Salad Nicoise (French beans, tomato, potato, anchovy, olives with vinegarette dressing)

Accompaniment:-
Mayonnaise, seasoning 

Cover:-
Small knife, small fork, half plate. 

12. BUFFET FROID:-(cold buffet) 


Dish:-
1. Caneton Roti( roast duck)
2. Poulet Roti (roast chicken) 

Accompaniment :-
Chicken flavoured sauce

Cover:-
Small knife, small fork, half plate. 

13. ENTREMET DE SUCRE:-(sweet) 


Dish:-
1. Banana flambé (flamed banana) 
2. Crepe suzette ( flamed pancake) 

Cover:- 
Sweet spoon, fork & sweet plate. 

14. SAVOUREAUX:-(savoury) 


Dish:-
1. Beignets au fromage (cheese fritters) 
2. Welish rarebit(cheese mixture) 

Accompaniment :-
1. Pepper mill, Worcestershire sauce 
2. Toast 

Cover:-
Side knife, sweet fork, fish plate, creut set. 

15. FROMAGE:-(Cheese) 


Dish:-
1. Fromage a la Crème (cream cheese) 
2. Gouda 

Accompaniment :-
1. Castor sugar, assorted cheese. 
2. Cruet set mustard, butter celery. 

Cover:-
Side plate, side knife, dessert fork. 

16. DESSERT :-(Fresh fruits & Nuts) 


Dish:-
Fresh fruit & Nuts

Accompaniment :-
Castor sugar

Cover:-
Fruit knife & fork, fruit plate, finger bowl. 
Nut cracker 

17. CAFÉ :-(Beverage) 


Dish:- 
1. Coffee, Espresso, Cappuccino, Irish coffee. 
2. Tea- Ceylon, jasmine 

Accompaniment :-
Castor sugar

Cover:-
Tea cup, saucer, T-spoon
Coffee cup, saucer, coffee spoon

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