🇫🇷 17 Course Classical French Menu (Grand Menu Classique)
This is the traditional Escoffier-era fine dining sequence used in luxury hotels, royal banquets, and Michelin-style classical service.
This is not a menu.
This is a ceremony of food.
🥂 1. Hors d’œuvre
Small appetizers to stimulate appetite
Examples: Canapés, smoked salmon, caviar, olives
🍲 2. Potage (Soup)
Light or thick soup
Examples: Consommé, Bisque, Velouté, Cream soups
🥚 3. Oeufs (Eggs)
Egg-based dishes
Examples: Omelette, Poached eggs, Eggs Benedict
🐟 4. Farineux (Pasta/Rice)
Pasta or rice dishes
Examples: Risotto, Spaghetti, Ravioli
🐟 5. Poisson (Fish)
Fish course, usually lightly cooked
Examples: Poached sole, grilled salmon, meunière
🥩 6. Entrée
Small meat or poultry portion
Examples: Sweetbreads, chicken fricassée, lamb cutlets
🥗 7. Relevé
Large joint or carved meat (often replacing entrée in modern menus)
Examples: Roast beef, leg of lamb
🥧 8. Sorbet
Frozen palate cleanser
Example: Lemon or champagne sorbet
🍖 9. Rôti (Roast)
Roasted meat or poultry with salad
Examples: Roast chicken, duck, turkey
🥗 10. Légumes (Vegetables)
Vegetable course
Examples: Asparagus, artichokes, glazed carrots
🥬 11. Salade
Fresh salad to refresh palate
Examples: Green salad, vinaigrette
🧀 12. Buffet Froid / Cold Buffet
Cold cuts, pâtés, terrines, galantines
🧀 13. Fromage (Cheese)
Selection of cheeses
Examples: Brie, Camembert, Roquefort, Comté
🍰 14. Entremets
Hot or cold desserts
Examples: Soufflé, pudding, custard, tarts
🍬 15. Savoureux (Savoury)
Small savoury items before sweets
Examples: Cheese straws, savoury tartlets
🍨 16. Dessert
Sweet dishes, fruits, ice creams
Examples: Pastries, ice cream, fresh fruits
☕ 17. Boissons (Beverages)
Coffee, tea, liqueurs, digestifs
🧠 Professional Reality
Nobody serves all 17 today.
Modern fine dining selects 5 to 9 courses from this structure.
But this system is the foundation of:
• Michelin tasting menus
• Degustation menus
• Royal banquets
• Classical hotel service
🎯 Power Insight
If you understand this structure, you can:
• Design premium menus
• Build tasting journeys
• Control food cost
• Position your restaurant as fine dining
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