french classical menu
image source-Photo by Jay Wennington on Unsplash

 French Classical Menu

In the ancient times were two courses ENTREE & RELEVE
The royalty of England of FRANCE helped to develop new dishes as they loved to eat. The invented new dish or modified old dishes & come up with a variety of dishes. These dishes were grouped on the basis of taste & main ingredients & they had specific accompaniment & garnishes.
The courses of the menu are a classical sequence of dishes starting with light & tasty dishes & furnishing with light dishes. This has been developed by years of experience of experimentation down below there are the menus check them out.

1. HORS-D-OEUVRE -Appetizer/stater
2.POTAGE                   - Soup
3.OEUF                         -Eggs
4.FARINEAUX           -Rice/pasta
5.POISSON                 -Fish
6.ENTREE                  -Entry of first(meat/fish)dish on to the table
7.SORBET                  -Crushed ice slush flavored drink/water
8.RELEVE                  -A saucey meat joint gravy with potatoes
9.ROTI                         -Roasted meat
10.LEGUMES             -Vegetables
11.SALADE                 -Salads
12.BUFFET FROID    -Cold cuts of meat
13.FORMAGE             -Cheese
14.ENTREMET-DE-SUCRE -Sweet dsih
15.SAVOUREUX           - Savoury
16.DESSERT                  -Fruits&nuts
17.CAFE                         - Coffee