The order of serving of French cuisine is, first cold dish, usually sardines, ham, cheese, foie gras and salad, etc., followed by soup, fish, again poultry, eggs, meat, vegetables, and then dessert

and pie, 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 frozen appetizer (Hors-d'oeuvre Froid), the second dish is 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 appetizers (Entree Froide) Eighth dish Sorbet (Sorbet) Ninth dish Grilled dishes and salads (Roti&salade) Tenth dish Vegetables (Legume) Eleventh dish Desserts (Entremets) Twelfth dish Savory dishes

(Savoury) Thirteenth Course Dessert As the pace of life accelerates, 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 appetizers (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 appetizer

Dish (Hors-d'oeuvre Froid/Hors-d'oeuvre Chaud/Potage) 2. Main dish (Grosse Piece) 3. Dessert (Dessert).

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

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.

Foie gras contains 40-60% fat, of which 65-68% is 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 the absorption of other fats. It is good for

It 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.