Professional Documents
Culture Documents
Menu
Classical Menu
Sequence
17 Courses
1. Hors d’oeuvre (appetizer)
2. Potage (soup)
3. Oeufs (eggs)
4. Farineux (rice & pasta)
5. Poisson (fish)
6. Entrée (entry of 1st meat course)
7. Sorbet (flavoured water ice)
8. Relevé (butcher’s joints-meats carved & served)
9. Rôti (roast poultry or game)
10. Légumes (vegetables)
11. Salades (salad)*
12. Buffet Froid (cold buffet)*
13. Entremet de sûcre (sweets)
14. Savoureux (savoury)
15. Fromage (cheese)*
16. Dessert (fresh fruits & nuts)
17. Boisson (beverages like tea, coffee)*
• Hors-d’oeuvre : Traditionally this course consisted of a
variety of simple salads but now includes items such as
pâtés, mousses, fruit, cold meats and smoked fish.
Poisson are the dishes made from fish. Fish, being soft-
fibred, prepares the palate for the heavier meats that follow.
This is the first of the meat courses on a menu. It is always a complete dish
almost anything light. This course consists of all the small cuts of
Apple/Pear/Cherry pie- shortcrust tart in which the principal filling ingredient is fruit. It is sometimes
served with whipped cream or ice cream on top
Apple/Pear crumble-stewed fruit topped with a crumbly mixture of butter, flour, and sugar
Brown Betty- made with bread crumbs (or bread pieces, or graham cracker crumbs), and fruit, usually
diced apples, in alternating layers & baked
Cobbler- fruit filling poured into a large baking dish and covered with a batter, biscuit, or pie crust
before being baked. Unlike a pie, cobbler does not contains a bottom crust.
Gooseberry fool- English dessert generally made by mixing puréed fruit, whipped cream, sugar
Summer/rice/tapioca pudding
Blancmange- sweet made with milk or cream, sugar & cornstarch
Peach Melba- peach halves on vanilla ice cream , coated with raspberry sauce. Created by Auguste
Escoffier in 1892, named after Dame Nellie Melba, famous Australian opera singer (variation
Peach Alexandra-substitute sauce with strawberry purée)
Pear Belle Hélène- ice cream with poached pear and hot chocolate sauce & crystallised violets. It was
created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques
Offenbach
Pears poached in red wine
Rødgrød- Denmark/Germany - red summer berries cooked with sugar, potato starch, moulded, cooled
and served with cream
Flambé
sweets
Fruit flambé- banana, pear, peach, pineapple
Cherries Jubilee- cherries and liqueur (typically Kirschwasser), which is
subsequently flambéed, and commonly served as a sauce over vanilla ice
cream.
Strawberries Romanoff- strawberries steeped in orange juice, sometimes
flamed with brandy or liqueur and served with cream or ice cream
Bananas Foster- flamed bananas with vanilla ice cream, with the sauce
made
from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
Baked Alaska- Omelette surprise/norvégienne- sponge cake covered with ice
cream, meringue & often flamed with alcohol before serving
Crêpes suzette- thin pancakes in orange butter sauce, flamed with brandy
and orange liqueur like Grand Marnier
Sweets with
egg
Vanilla/Lemon/Pineapple/Chocolate soufflé- made lighter
with stiffly beaten egg whites, dessert soufflés may be
baked, chilled or frozen
Pineapple upside-down cake
Fruit and rice condé- rice, egg yolk, milk and cream pudding
with fruit such as apricots or pears
Charlotte- Bread, sponge cake or biscuits/cookies are used to
line a mold, which is then filled with a fruit puree or
custard.
Cheesecake- dessert consisting of a topping made of soft,
fresh cheese usually on a crust or base made from hard
biscuits pastry or sponge cake and flavored or topped with
fruit, nuts, fruit sauce. It may also be baked.
British
sweets
• Queen of Puddings- traditional British dessert, consisting of a baked, breadcrumb-thickened
mixture, spread with jam and topped with meringue
• Bakewell pudding- English dessert commonly consisting of a flaky pastry base with a layer of sieved
jam, topped with an egg and almond paste filling
• Treacle sponge pudding- English dessert consisting of a steamed sponge cake with golden syrup
cooked on top of it, sometimes also poured over it and often served with hot custard
• Fruit trifle- English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly, and
whipped cream
• Queen of Puddings- traditional British dessert, consisting of a baked, breadcrumb-thickened
mixture, spread with jam and topped with meringue
• Bakewell pudding- English dessert commonly consisting of a flaky pastry base with a layer of sieved
jam, topped with an egg and almond paste filling
• Treacle sponge pudding- English dessert consisting of a steamed sponge cake with golden syrup
cooked on top of it, sometimes also poured over it and often served with hot custard
• Bread and butter pudding- baked pudding of layers of sliced buttered bread in an oven dish into
which an egg and milk/cream mixture is poured.
• Fruit trifle- English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly, and
whipped cream
French
sweets
• Gâteau Mont blanc- chestnut puree on top of meringues, finished with whipped cream
• Gâteau St Honoré- named after the patron saint of French bakers and pastry chefs, it is a circle of
puff pastry at its base with a ring of choux pasrty piped on the outer edge. After the base is baked
small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of
the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped
cream using a special St. Honoré piping tip.
• Gâteau Alcazar- almond & apricot cake
• Chocolate éclair- oblong choux pastry filled with cream and glazed with chocolate
• Tarte Tatin- upside down apple tart, created accidentally by French sisters Stephanie & Caroline
Tatin in the 1880s.
• Baba au rhum- cake leavened with yeast and soaked in a rum based syrup
• Mousse au chocolat- chocolate mousse
• Omelette a la confiture- Jam omelette
• Omelette au rhum- omelette dredged with sugar & flamed with rum
• Gâteau Mille feuille- literally “Thousand layer cake” 3 puff pastry layers sandwiched with pastry
cream, whipped cream or jam, dusted with sugar on top
• Paris-Brest is a French dessert, made of choux pastry and a praline flavoured cream
• Clafoutis- baked French dessert of black cherries and batter, dusted with powdered sugar
French
sweets
Crêpes Normande- filled with apple purée
Oeufs à la neige- aka île flottante (floating island) meringue prepared from whipped egg whites, sugar
and vanilla extract then quickly poached, floating on crème anglaise (a vanilla custard).
Charlotte russe- Invented by the French chef Marie-Antoine Carême (1784–1833), who named it in
honor of his former employer George IV's only child, Princess Charlotte , and his current, Russian
employer Czar Alexander I (russe being the French word for "Russian"). It is a cold dessert of
Bavarian cream set in a mold lined with sponge fingers
Crème caramel (aka flan in Spanish)- custard dessert with a layer of soft caramel on top, cooked in a
bain marie
Crème brûlée- also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a
rich custard base topped with a contrasting layer of sugar burnt under a salamander or using a
blowtorch
Croquembouche (piece montee) traditional dessert in French cuisine, its name comes from the French
words croque en bouche, meaning 'crunch in the mouth'. It's a form of choux pastry that is
generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with
threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons.
Sometimes it may also be covered in macaroons or ganache. It is traditionally served during
wedding reception.
Italian
sweets
• Cannoli- (Italy)tube-shaped shells of fried pastry
dough, filled with a sweet, creamy filling usually
containing ricotta.
• Zabaione- warm Italian dessert made with egg
yolks, sugar & Marsala wine
• Tiramisu- lit. "pick me up" or "lift me up") is an
Italian dessert. It is made of sponge cake(Italian:
Savoiardi) dipped in coffee, layered with a
whipped mixture of egg yolks and mascarpone
cheese, and flavored with Marsala wine and
cocoa
Austrian/German
sweets
• Sachertorte- chocolate Savoy cake filled or spread with apricot jam then
covered with chocolate icing, traditionally served with whipped cream and
a cup of coffee. Invented by Austrian Franz Sacher in 1832 for Prince
Wenzel von Metternich in Vienna, Austria.
• Linzertorte- Austrian short, crumbly pastry made of flour, unsalted butter,
egg yolks, lemon zest, cinnamon and lemon juice, and ground almonds or
hazelnuts or walnuts or almonds, covered with a filling of redcurrant jam
• Apfelstrudel/Apple strudel - Of Austro-Hungarian origin, it consists of an
oblong strudel pastry jacket with a filling of cooking apples, sugar,
cinnamon, raisins, and bread crumbs. It is traditionally served in slices,
sprinkled with powdered sugar
• Black Forest cake- English names for the German Schwarzwälder
Kirschtorte, consists of several layers of chocolate cake soaked with kirsch,
with whipped cream and cherries between each layer. Then the cake is
decorated with additional whipped cream, maraschino cherries, and
chocolate shavings
• Key Lime Pie- American dessert made of Florida Key lime juice, egg
yolks, and sweetened condensed milk in a pie crust
• Pumpkin pie- traditional pie filled with pumpkin based custard,
eaten during the fall and early winter, especially for Thanksgiving
and Christmas in the United States and Canada.
• Pavlova- made by beating egg whites to a very stiff consistency
before folding in caster sugar, white vinegar, cornflour, and
sometimes vanilla essence, and slow-baking the mixture, similarly
to meringue, topped with whipped cream and fresh fruit. Popular in
Australia & New Zealand, named after Russian ballet dancer Anna
Pavlova.
• Baklava- Turkish rich, sweet pastry made of layers of filo pastry
filled with chopped nuts such as pistachios or walnuts and
sweetened with flavoured syrup or honey.
12) Savoureux
(savouries)
On lunch and dinner menu savoury is served
as an alternative to sweet, while in a banquet
it may be a course on its own coming between
the sweet and the dessert. In an à la carte
menu the savouries are listed in a section on
their own.
Savouries may be served on toast, in tartlettes,
barquettes, in bouchées,flans, omelettes or
soufflé. Fromage (Cheese) is an alternative to
the savoury course, and may be served before or
after the sweet course, in a side plate with a
side knife & sweet fork. It is usually served with
cruet, butter, castor sugar (for cream cheeses)
crackers and occasionally watercress, spring
onions, radishes, celery. Gouda, Camembert and
Cheddar are some examples of cheese.
Savourie
s
• Cover, Accompaniments & Service
• Cold/warm fish plate, side knife, sweet fork
• Cruet, cayenne pepper, peppermill, worcester
sauce(for meat savouries)
• Serve cold items first, then warm.
• Bouchées:Small pastry cases, a larger version is
called vol-au-vent
• Eg Bouchée Indienne- curried shrimps, chutney
Examples of
savouries
• Savouries on toast- anchovies, sardines, roe,
haddock, marrow, mushrooms
• Welsh rarebit-Seasoned bechamel, beer, cheddar
cheese & egg yolk sauce poured over toast
fingers and glazed. When garnished with poached
egg it is a Buck rarebit
• Savoury pie/flan- Quiche lorraine
• Savoury soufflé-mushroom, spinach, sardine,
salmon, anchovy, haddock, avocado, cauliflower,
cheese
• Omelettes- parsley, anchovy, cheese, fines
herbes
Examples of
canapés
• Baron- sliced fried mushrooms, grilled bacon, poached bone
marrow
• Ritchie- creamed haddock, slices of hard boiled egg
• Quo Vadis- grilled roes garnished with mushroom heads
• Nina- half small grilled tomato, mushroom head, pickled
walnut
• Charlemagne- shrimps in curry sauce
• Ivanhoe- creamed haddock on toast garnished with pickled
walnut
• Angels on horseback- poached oysters wrapped in streaky bacon,
grilled on skewer
• Devils on horseback- stoned, cooked prune, stuffed with chutney,
sprinkled with cayenne, wrapped in streaky bacon, grilled on
skewer, aka Toast Menelik
Examples of
croûtes
• Derby-spread with ham puree and garnished with
pickled walnut
• Windsor- spread with ham puree and garnish
with small grilled mushroom
• Diane- fried chicken livers wrapped in streaky
bacon, grilled on skewer
• Scotch Woodcock- scrambled egg garnished with
trellis of anchovy and studded with capers
Tartlets (round) & Barquettes (oval) of
short crust pastry: