1 / 3

Classic Menu Sequence: Sorbets and Relevés in French Cuisine

Chapter 4 of Restaurant Management delves into the classic menu sequence, focusing on the roles of sorbets and relevés. Sorbets function as a palate cleanser between courses, contrasting richness with refreshing flavors like champagne or liqueur. Served in champagne glasses on underplates, they are essential for reawakening appetite. Relevés, larger than entrées, feature carved meats such as saddle of mutton or baron of beef, complemented by sauces, gravy, potatoes, and vegetables. Learn how these courses enhance the dining experience.

adler
Télécharger la présentation

Classic Menu Sequence: Sorbets and Relevés in French Cuisine

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. RESTAURANT MANAGEMENT (HM 432) CHAPTER 4 (Part 1) Food and Beverage Service Areas and Equipment

  2. 4.3 Classic Menu Sequence 7. Sorbets • Because of the length of the French classical menu, this course is considered to be the ‘rest’ between courses. • The sorbet, therefore, must be able to counteract the richness of dishes already served and stimulate the appetite for those to come. • The sorbet is a water ice plus Italian meringue, flavoured with champagne or a liqueur. It should be piped into a champagne glass which should then be served on an underplate with a teaspoon.

  3. 4.3 Classic Menu Sequence 8. Relevés • Relevés are normally larger than entrées and take the form of butchers joints which have to be carved. These joints are either poêled or roasted. A sauce or roast gravy and potatoes and green vegetables are always served with this course. • The main dish may consist of any of the following items: saddle of mutton, baron of beef, boned sirloin, braised ham etc. 9. Roast (rôtis) • Roast always consists of roast game or poultry: chicken, turkey, duck, pheasant, quail etc. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a crescent shaped dish. The latter is placed at the top left-hand corner of the cover.

More Related