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Tuesday, 28 February 2012

what is french classical menu

french classical menu:

Hors d'oeuvre (appetizer) 
Potage (soup)
Oeufs (eggs)
Farineaux (rice & pasta)
Poisson (fish)
Entrée (entry of 1st meat course)
Sorbet(chilled glass of water with few drops of champagne, and cigars are offered)
Reléve (meat course) 
Rôti (roast)
Légumes (vegetables)
Salades (salad)
Buffet Froid (cold buffet) 
Fromage (cheese)
Entremet De Sucre
Desserts (fresh fruits & nuts)

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