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A french classical menu is a 16 course menu it comprises of Hors d'oeuvre (appetizer) Potage (soup) Oeufs (eggs) Farineaux (rice & pasta) Poisson (fish) Entrée (entry of 1st meat course) Sorbet (flavoured water) Reléve (meat course) Rôti (roast) Légumes (vegetables) Salades (salad) Buffet Froid (cold buffet) Entremet de sûcre (sweets) Savoureaux (savoury) Fromage (cheese) Desserts (fresh fruits & nuts) Cafe
Seventeen course classical menu............
1. Hors-d'oeuvre 2. Potages (Soups) 3. Oeufs (Eggs) 4. Farineux (Pasta & Rice dishes) 5. Poisson (Fish) 6. Entree 7. Sorbet 8. Releve 9. Roti(Roast) 10 Legumes(Vegetables) 11 Salade(Salad) 12 Buffet froid(Cold Buffet) 13 Entremets (Sweets) 14 Fromage (Cheese) 15 Savoureux (Savouries) 16 Dessert (Fruits) 17 Beverages
P.S :The one in the bracket is the English translation of the french terms :)
In structure, it is usually as follows:
- Apéritif (appetizer, an alcooholic drink such as Martini, absolutely no relationship with the American vermouth or cocktail, it's pure and sweet yellow Martini, usually for formal or Sunday family meals)
- Entrée (usually a soup or raw vegetable salad, or charcuterie like pâté or saucisson)
- Plat (main course, a meat or fish dish with vegetables)
- Hors d'œuvre (usually a plain green salad with French dressing, frequently skipped in informal meals)
- Fromage (cheese, of course)
- Dessert (id.)
- Café (coffee, usually espresso)
- Digestif (cognac, armagnac, in very formal meals only)
In content, there is no such thing as a classical menu, as France is one of the main countries of gastronomy, and there are literally hundreds of very different recipes. The country also has a rich regional culinary culture, each province offers several specialties, many of which can be found all over France.
But maybe the "steak frites" (beef steak and French fries) is the most common dish, for lunch or on road trips.
it depends but they usually have tapinade (top pin odd) its made of liver
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French classical menu is 16 course but it ends with beverages such as Tea or coffeeHors d'oeuvre- AppetizerPotage- SoupOeuf - Egg dishfarineux - Pasta and ricePoisson- Fish dishEntrée- First Meat CourseSorbet- Rest courseRelevé - Second Meat CourseRôti- Roast DishLegume - VegetablesSalade - SaladBuffet froid - Cold BuffetFromage- CheeseEntremets- SweetsSavoureux - SavouryDesserts- Fruits and NutsCoffee or Tea
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