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Menu Sequence

PRICING & DESIGNING THE MENU. Menu Sequence. According to western countries and based on the French food culture, a meal include the following courses (maximum 8):

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Menu Sequence

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  1. PRICING & DESIGNING THE MENU Menu Sequence • According to western countries and based on the French food culture, a meal include the following courses (maximum 8): • 1) cold appetizer 2) soup 3) hot appetizers to 4) Fish5) Sherbet (which is a water ice) 6) Main Course or Entrée 7) Cheese and 8) Dessert. • An “À la Carte” or “Table d’Hôte” menu can follow this meal progression. 

  2. PRICING & DESIGNING THE MENU Menu Item Placement

  3. Non-alcoholic cold beverages • Spring water • Mineral waters • Fruit juices – Fresh fruit juices • Cocktails • Milk • Aromatic beverages 

  4. Non-alcoholic hot beverages • Turkish coffee • Espresso - Ristretto - Cappucino • Filter coffee and Nescafe(should not be served in luxury restaurant) • Milk - Hot chocolate • Tea options 

  5. Alcoholic beverages • Wine (1. white 2. red 3. rosé. 4. sweet wine 5. sparkling wine / Champagne) • Beers (Blond / Dark -Light / Normal / Strong – Bottled / Draught) • Aperitif (Bitters / Vermouth / Anised) • Distilled beverages (brandy) • Liqueurs • Cocktails 

  6. Wine cellarage • A subterranean northerly aspect is ideal • Excessive temperature variation shoul be avoided (7-12,5o) • Humidity 55% to 70% • Unwanted odours should be avoided • Lighting should be avoided • Wine should be stored on their sides • Cellars should be locked 

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