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16 February 2013

12 Course French Classical Menu


A classical French Menu comprises of he following 12 courses in sequence:

1. Hors d'oeuvres - pronounced as "or-dov" meaning Appetizers or Starters or First-course.

2. Potage - pronounced as "po-taaj" meaning Soups. Consomme, Creme, Chowder, Bisque, Broth or convenience soups.

3. Poisson - pronounced as " po-son" meaning Fish. Consists of shellfish and any fish dishes.

4. Entrée - pronounced as "aun-trey" meaning Entry of meat course. Small well-gamished meat dishes ready for service.

5. Releve - pronounced as "ri-lafe" meaning Main Course. Also known as "piece de resistance. Larger than entrées and usually large joints of meat and poultry.

6. Sorbet - pronounced as "saur-bay" meaning Rest course. Rest to eat meals or courses. Examples would be iced water or juices.

7. Rôti - meaning Roast. Consists of roasted Game birds or poultry or animals.

8. Légume - pronounced as "lay-gume" meaning vegetable dishes. In a vegetarian menu this course would become the main course, otherwise it is a side course.


9. Entremet - pronounced as "aun-truh-may" meaning sweet course. Hot and Cold sweet dishes are served.

10.Savoureux - pronounced as "savoury" meaning guests who do not wish to have sweets at the end of the meal choose savoury to close their meal. Savoury are small tid-bits of canapé or toast or small portion of toast with toppings on which spicy fillings are placed.


11. Fromage - pronounced as "fro-maaj" meaning Cheese. All types of cheeses are served from a cheese board or a cheese trolley.


12. Café (Beverages) - meaning Coffee. Coffee is served in a demitasse with a coffee-spoon, with or without milk.