The order of serving French food is: the first cold dish, usually sardines, ham, cheese, foie gras and salad, etc., followed by soup, fish, and then poultry, eggs, meat Class, vegetables, then desserts and pies, and finally fruit and coffee. The traditional French menu*** has 13 dishes to choose from. Each dish is small in size and delicious in taste. The order of contents is as follows:

The first dish is the frozen appetizer (Hors-d'oeuvre Froid) )

Second course soup (Potage)

Third course hot appetizer (Hors-d'oeuvre Chaud)

Fourth course Fish (Poisson)

Fifth Course Main Course (Grosse Piece)

Sixth Course Hot Plate (Entree Chaude)

Seventh Course Cold Plate (Entree Froide)

The eighth dish is sorbet (Sorbet)

The ninth dish is barbecue and salad (Rotiamp; salad)

The tenth dish Course Vegetables (Legume)

Course 11 Desserts (Entremets)

Course 12 Savory (Savoury)

Course 13 Dessert

With the accelerated pace of life, many restaurants have simplified the menu arrangement to 3-5 dishes to facilitate customers to order. The menu arrangement reference is as follows:

1. Frozen Appetizer (Hors-d'oeuvre Froid)

2. Soup (Potage)

3. Hot Appetizer (Hors-d'oeuvre Chaud)

4. Main course (Grosse Piece)

5. Dessert (Dessert)

Three course examples:

1. Frozen/hot appetizers (Hors-d'oeuvre Froid/Hors-d'oeuvre Chaud/Potage)

2. Main dish (Grosse Piece)

3. Dessert (Dessert).

Classic dishes

Among French dishes, one of the three most popular delicacies in the world is French pan-fried foie gras.

The first people to know how to cook pan-fried foie gras were probably the Romans more than 2,000 years ago. More than a thousand years later, in the Louis XVI period of France, foie gras was brought to the court as tribute and became very popular. From then on, it became a delicacy widely adopted by the court. At that time, many well-known musicians, writers and celebrities rushed to praise it, and since then it has established its status as a top food.

Goose liver contains 40-60% of fat, including 65-68% of unsaturated fatty acids. The livers of other animals may have the risk of high cholesterol, but foie gras can reduce the cholesterol content in human blood and inhibit other The absorption of fat is extremely beneficial to the human body; the content of lecithin in every 100 grams of fatty liver is as high as 4.5-7 grams, which is indispensable in health care drugs and foods in today's international market. It can reduce blood lipids and soften the occurrence of blood diseases: linoleic acid is necessary for the human body and cannot be synthesized in the human body and must be ingested from food; the content of ribonucleic acid and deoxyribonucleic acid is as high as 9-13.5 grams per 100 grams. ． The enzyme activity is three times higher than that of ordinary animal liver, which is more conducive to organogenesis