This is all you need to know before you ask the menu from water in hotel. This shows you the Oder what should gentlemen get in hotel environment.This is best to be know of this before you sit on hotel dining room. That is why we are going to talk about this french classic 13 course food menu.
Classical =Traditional =based on or belonging to an old or established system.
Hors d’ oeuvre / appetizer
Pasta (Farinaceous Food) /Egg
Entree (01st meat course)
Remove / Releve (Large Joint
Sorbet / Water ice
Roti / Roast
Vegetables / (Legumes)
Savory / Cheese
Dessert (Fresh fruits)
Tea / coffee
1. Hors d’ oeuvre / appetizer
Composed normally of dishes (food) of 1.Tangy (sharp in flavor), 2.Salty in nature and 3. Aimed to stimulate appetite.
The term hors d’ oeuvre applies to a variety of side dishes offered as appetizers such as 1.Potato salad, 2.Anchovies, 3.Olives, 4.Russian salad, 5.Cold eggs.
Single items also served as a preliminary appetizer course ( as a meal), before the soup example
Melon, oysters, smoked salmon (type of fish), salami, sausages
Tangy = sharp in flavor
Stimulate = to cause to become more active, grow faster
Appetite = a desire or wish to have something especially food
Appetizer = something eaten or drunk before or at the beginning of a meal to increase the desire for food.
Two kind of soups are offered at a “Table d’ hot (set menu) menu at dinner service.
Clear soup ( consomme soup/thin soup)
Thick soup ( cream, veloute, puree)
Only one is served with each meal. The clear soup is listed first on the menu.
Pasta and egg
May be served as preliminary course at lunch in place of or following soup course.
(At lunch this is the preliminary course instep of soup. Sometime this could follow soon offer the soup course too.) Egg dishes may site seen on lunch menu.
Two kind of fish offered on a ‘table d hotel’ dinner menu first is invariable (which cannot or does not vary or change) poached fish served with boiled potatoes or steamed a long with sauce mousse line or hollandaise sauce.
Entrée Meat course
This is the first meat course at dinner. It is complete itself with vegetables. ex:- dish(food) like sweet breads, vol-Au-vent, liver.
This culinary (cooking) term used for the “Thymus gland’’ (in the throat) and the “Pancreas’’ (near the stomach) in 1.calves 2.lambs 3.pigs…served as fried, grilled or poached.
Gland = (n) an organ of the body which produce a liquid substance, either to be poured out of the body or into the bloodstream.
Remove / Releve
Is a larger joint and may consists of a saddle of lamb, a cushion of veal, braised ham or even venison. Potatoes and one or two vegetables are served
Sorbet (water ice)
It is a,
1.pause during a long meal.
2. ‘Settle’ dishes food already served and
3. Stimulate the appetite rest of the course. It s a ice flavored with
Served in a large glass with tea spoon, Russian, Cuban cigars are served. Pause= A short but noticeable break in activity to make a pause to stop and consider carefully what are they are doing.
The Roast (Roti)
Consists of poultry or game served with their saucers, and gravy. A well dressed salad is served separately. Today a fine fillet of ‘roast beef’ may be served.
All wild animals and birds that are hunted for food especially as a sport belongs to the game category game are rich in ‘albumin’ nutritive value could be broadly categorized into two main sections.
1.Ground games (fured games)
* large ground games Ex. Deer / Roe duck / Wild boar.