| French Classical Menu | |
| Hors d'oeuvre | : Starter / Appetizer |
| Potage | : Soup |
| Oeuf | : Egg |
| Farineaux | : Rice and Pasta |
| Poisson | : Fish |
| Entree | : First Meat Course |
| Releve | : Main Meat Course |
| Sorbet | : Flavored Ice water |
| Roti | : Roast |
| Legume | : Vegetable |
| Entremets | : Sweets |
| Savoureux | : Savoury |
| Formage | : Cheese |
| Dessert | : Fruits and nuts |
1) Hors d'oeuvre : It is the food served as starter at the start of the meal. This course is composed usually of dishes of a tangy, salty and spicy nature aimed at stimulating the appetite. It is served in small quantity. For Example : smoked salmon, shrimp cocktail, smoked ham, etc.
2) Potage : It is a liquid food made from meat, poultry, sea food, vegetable or cereals. It stimulates the appetite. There are mainly two types of soup - clear (thin) soup and thick soup. Soup can be served both hot and cold. For example : cream of tomato, puree of lentil, consomne, etc.
3) Poisson : This course includes fish of different varieties cooked in different styles such as poached, grilled, baked and fried. For example : poached pomfret, baked haddock, fish meuniere, etc.
4) Entree : The literal meaning of Entree is 'entrance' and it is the first meat course on the French classical menu. It usually comprises a dish made up of steak, cutlet or stews. They are generally small, well garnished and accompanied by very rich gravy or sauce. When a Releve follows the Entree then potatoes and vegetables are not served. For example : poulet saute chasseur, chop de pork grille, etc.
5) Releve : This is the second meat course. It includes large joints of lamb, mutton or pork. Nowadays, this course is often included in the Entree. For example : roast loin of pork, roast leg of lamb, roast rib of beef, braised saddle of lamb, etc.
6) Sorbet : This is a pause or rest course in a long meal. It refreshes the palate with flavored ice water or with the Italian meringue that is flavored Champagne or liqueur. Russian / Egyptian or Turkish cigarettes or Cuban cigar are often passed around during this course. For example : leechi sorbet, vanilla sorbet, lemon sorbet, mango sorbet, etc.
7) Roti : This course consists of game or poultry such as chicken, duck, turkey, pheasant, quails, etc. Each dish is accompanied by it's own particular sauce or gravy along with a green salad. For example : roast turkey, roast duck, roast chicken, etc.
8) Legume : Legumes can be served separately as individual course or may be included along with the Entree, Releve or Roast courses. For example : grilled tomato, cauliflower mornay, baked jacket potato, aspharagus with hollandaise sauce, etc.
9) Entremets : This course includes hot or cold sweets. For example : puddings, caramel custard, suffles, chocolate mousse, apple pie, black forest, etc.
10) Savoureux : This course consist of a tit-bit on a hot canape of toast or fried bread. Alternatively, the cheese platter may be presented with biscuits celery stalks as probable accompaniments. For example : scrambled egg on toast, mushroom on toast, cheese toast, etc.
11) Dessert : This course consists of fresh fruits and nuts. It is served at end of the meal but not after tea or coffee. For example : fruits (orange, apple, etc) , nuts (walnuts, peanuts, etc).
Finally, Tea or Coffee is served but it is not considered as a separate course.
