The 17 Course French Classical Menu is a hallmark of traditional fine dining, showcasing the opulence and grandeur of French culinary arts. Each course is meticulously crafted and served in a specific order to create a complete gastronomic experience. Here is an overview of the 17 courses, including descriptions and examples of typical dishes:
1. Hors d’œuvre (Appetizer)
- Description: Small, savory dishes served at the beginning of the meal to stimulate the appetite.
- Examples:
- Canapés: Small, decorative pieces of bread topped with various savory spreads.
- Escargots: Snails cooked with garlic and parsley butter.
2. Potage (Soup)
- Description: A light soup or broth, intended to warm and prepare the stomach for the courses to come.
- Examples:
- Consommé: A clear, rich, and flavorful broth.
- Bisque: A creamy, smooth, and deeply flavored soup, often made from shellfish.
3. Oeufs (Eggs)
- Description: Egg-based dishes, often simple and elegant.
- Examples:
- Oeufs Benedict: Poached eggs on English muffins with Canadian bacon and Hollandaise sauce.
- Oeufs en Cocotte: Eggs baked in small ramekins with cream and cheese.
4. Farineux (Pasta and Rice)
- Description: Starch-based dishes, including pasta, rice, and grains.
- Examples:
- Risotto: Creamy Italian rice dish cooked with broth and flavored with various ingredients like mushrooms or seafood.
- Spaghetti Carbonara: Pasta with a sauce of eggs, cheese, pancetta, and pepper.
5. Poisson (Fish)
- Description: Fresh seafood dishes, typically light and delicately flavored.
- Examples:
- Sole Meunière: Sole fish lightly floured and sautéed in butter.
- Bouillabaisse: A rich, flavorful seafood stew from Provence.
6. Entrée (First Meat Course)
- Description: Light meat dishes, often poultry or lighter cuts, served as the first meat course.
- Examples:
- Coq au Vin: Chicken braised with wine, mushrooms, and pearl onions.
- Duck à l’Orange: Roast duck served with an orange-flavored sauce.
7. Relevé (Second Meat Course)
- Description: Heavier meat dishes, often featuring richer, more robust flavors.
- Examples:
- Beef Wellington: Beef tenderloin coated with pâté and duxelles, wrapped in puff pastry, and baked.
- Roast Lamb: Lamb roasted with herbs and served with a jus.
8. Sorbet (Palate Cleanser)
- Description: A light, refreshing sorbet served to cleanse the palate between heavier courses.
- Examples:
- Lemon Sorbet: Tangy and refreshing, often served with a splash of champagne.
- Raspberry Sorbet: Sweet and tart, providing a refreshing break in the meal.
9. Rôti (Roast)
- Description: Roast meats, typically accompanied by potatoes and vegetables.
- Examples:
- Roast Beef: Served with Yorkshire pudding and gravy.
- Roast Chicken: With herbs and served with roasted vegetables.
10. Légumes (Vegetables)
- Description: Vegetable dishes, often simple and seasonal.
- Examples:
- Ratatouille: A Provençal vegetable stew made with eggplant, zucchini, peppers, and tomatoes.
- Gratin Dauphinois: Sliced potatoes baked with cream and cheese.
11. Salade (Salad)
- Description: A light, crisp salad to refresh the palate and aid digestion.
- Examples:
- Salade Niçoise: Mixed greens with tuna, olives, anchovies, and hard-boiled eggs.
- Caesar Salad: Romaine lettuce with a tangy dressing, croutons, and Parmesan cheese.
12. Buffet Froid (Cold Buffet)
- Description: An assortment of cold meats, seafood, and pâtés.
- Examples:
- Charcuterie Platter: An array of cured meats, pâtés, and terrines.
- Cold Lobster: Served with a light, citrus vinaigrette or mayonnaise.
13. Entremets (Sweets)
- Description: Sweet dishes that provide a light, sweet interlude before the heavier desserts.
- Examples:
- Crème Brûlée: A creamy custard topped with a caramelized sugar crust.
- Tarte Tatin: An upside-down apple tart with caramelized apples.
14. Savoureux (Savory)
- Description: Savory dishes, often small and richly flavored, served to stimulate the appetite for the desserts to follow.
- Examples:
- Cheese Soufflé: A light, airy dish made with cheese and eggs.
- Quiche Lorraine: A savory pie with a custard filling of cheese, bacon, and onions.
15. Fromage (Cheese)
- Description: A selection of cheeses served with bread and sometimes fruits or nuts.
- Examples:
- Brie: Soft, creamy cheese from the Île-de-France region.
- Roquefort: A strong blue cheese from the south of France.
16. Dessert (Dessert)
- Description: Sweet, indulgent dishes that serve as the culmination of the meal.
- Examples:
- Mousse au Chocolat: Rich and creamy chocolate mousse.
- Éclair: A choux pastry filled with cream and topped with chocolate icing.
17. Café (Coffee)
- Description: Coffee served to conclude the meal, often accompanied by petit fours or other small sweets.
- Examples:
- Espresso: Strong, concentrated coffee typically served in small cups.
- Café au Lait: Coffee with hot milk, served in a larger cup.
Summary Table: 17 Course French Classical Menu
Course Description Examples 1. Hors d’œuvre Small appetizers to start the meal Canapés, Escargots 2. Potage Light soup or broth Consommé, Bisque 3. Oeufs Egg-based dishes Oeufs Benedict, Oeufs en Cocotte 4. Farineux Starch-based dishes Risotto, Spaghetti Carbonara 5. Poisson Fresh seafood dishes Sole Meunière, Bouillabaisse 6. Entrée Light meat dishes Coq au Vin, Duck à l’Orange 7. Relevé Heavier meat dishes Beef Wellington, Roast Lamb 8. Sorbet Palate-cleansing sorbet Lemon Sorbet, Raspberry Sorbet 9. Rôti Roast meats Roast Beef, Roast Chicken 10. Légumes Vegetable dishes Ratatouille, Gratin Dauphinois 11. Salade Light, crisp salad Salade Niçoise, Caesar Salad 12. Buffet Froid Assortment of cold dishes Charcuterie Platter, Cold Lobster 13. Entremets Light sweets Crème Brûlée, Tarte Tatin 14. Savoureux Savory dishes Cheese Soufflé, Quiche Lorraine 15. Fromage Selection of cheeses Brie, Roquefort 16. Dessert Sweet, indulgent desserts Mousse au Chocolat, Éclair 17. Café Coffee and small sweets Espresso, Café au Lait
This comprehensive structure exemplifies the depth and variety of French culinary tradition, providing a journey through flavors, textures, and presentations.