Beruflich Dokumente
Kultur Dokumente
Prepared By:
Kalpit Raval
1st year.
8.) Relev : Main roasts or other larger joints of meat, served along with
potatoes & vegetables.
9.) Roast (roti) : includes roasted game or poultry dishes.
10.) Vegetables (legumes) : Vegetable dishes are served seperately as an
individual course; now most commonly served as starters.
11.) Salade (salad) : Simply a green salad & dressing; basically Served after
main course.
12.) Buffet Froid (cold buffet) : Includes variety of cold meats & fishes,
cheese & egg items together with a range of salads & dressings.
13.) Fromage (cheese) : Cheese based dishes, with various accompaniments
including biscuits, breads, celery, grapes & apples.
14.) Entremets (sweets) : Hot & cold puddings.
15.) Savoureux (savoury) : savouries such as welsh rarebit or other items on
toast, or in pastry are served.
16.) Dessert (Fruit) : Fresh fruit & nuts are served.
17.) Caf : Hot & cold beverages.
o A-LA-CARTE MENU
The choice is generally more extensive (as the
guest can choose number of the courses & the
dishes on their own.)
Each dish is priced seperately!
There maybe longer waiting times as some dishes
are cooked or finished to order.
MERCI !!