17 French Classical Menu:French Main Courses? The French Classical Menu Sequence

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17 Course French Classical Menu? Food and Beverage Services: Menu Courses of a Formal French Meal? 17 Course Classical French Dinner Menu? Classic French Appetizers? Course French Classical Menu with Description..
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17 French course menu are carefully planned to complement each other gastronomically. The courses are smaller and spread out over a long evening, up to three, four or five hours, and follow conventions of menu planning that have been established over many years. This legendary full classic French full course dinner consists of 17 menus from appetizer to dessert and ended with a drink.
1. Hors-d oeuvre / Appetizer- it is the first course of the meal. This course is composed usually of tangy, salty, sour, hot-natured items which help to stimulate the appetite.
2. Potage(Soup) -Soups are nutritional liquids which are made from the extractions of vegetables, meat bones etc. Soups can be served piping hot, but many soups can also be served cold.
3. Oeufs (Egg)- There are a great number of egg dishes beyond the usual omelettes. All preparations of eggs are served in this.
4. Farineaux(Rice/Pasta) - It includes all kinds of foods that are rich in carbohydrates like rice, pasta.
5. Poisson(Fish) - It consists of all dishes made from fish, both hot and cold. This can be served poached, boiled or fried. Fish is easily digested and helps to prepare the appetite for heavier course that follow.
6. Entree -This is the first meat course in a French classical menu. The word entrée means ‘entrance’. Usually a single portioned item accompanied by a rich sauce or gravy and garnished. Various types of organ meat such as kidneys, brain, and liver are served in this course.
7. Releve -It is known as the main course in English. Big joints of veal, lamb, meat, poultry etc. are served with heavy accompaniments and garnish. A sauce or roast gravy, potatoes and green vegetables are always served with this course.
8. Sorbet- Sorbet is refreshment or rest between the courses relieve and roti. It helps in digestion.
9. Roti(Roast) - In this course roasted game birds are served. For example, chicken, pigeon, turkey, duck etc.
10. Legumes (Vegetables)-Different types of vegetables like mushroom, artichokes, asparagus, carrot are served in this course, accompanied with sauces such as hollandaise and melted butter.
11. Salade (Salad)-It often refers to a small portion of salad that is taken immediately after or along with the main course and is quiet often a green salad and dressing.
12. Buffet Froid (Cold buffet)-This course includes a variety of cold meats and fish, together with a range of salad leaves and dressings. Cold items such as salmon, lobster, pates, terrines. galantines are served.
13. Entremet (Sweets)-Is a sweet course. Hot and cold puddings, mousse, pastries, cake and soufflés are served.
14. Savoureux (Savoury)-In this course some tartlets, savory fillings, fried cheese, savoury soufflés are served. Savoury items often coincide with items that are served as horsd’oeuvre and entrée in small quantities.
15. Fromage (Chesse)-All types of cheese are offered with the appropriate accompaniments. The accompaniments are salt, pepper, mustard, bread & butter and water biscuits.
16. Dessert (Fruits and Nuts)-All forms of fresh fruits and nuts are served. Fruits are accompanied with castor sugar, Dates, Figs, Bananas, Grapes, Pistachio, Almonds etc.
17. Boissons (Beverages)-Traditionally this referred to coffee but nowadays includes a much wider range of beverages being generally available.
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