The French have always been known for their good and excellent food, and French cuisine is still ranked first in the world of Western cuisine. The principle order of serving a formal French meal is to start with appetizers, soups, fish, jellies, intermediates, then barbecues, salads, desserts and coffee. When ordering, the bread column does not need to be filled in; and when ordering wine, the wine pairing for each course should be clearly indicated.

Appetizers hors d'oeuvre

These are the first courses to whet the appetite. It is usually a small, cold dish of smoked chub, oysters or bread. The flavors, colors and food shapes of the appetizer will avoid being repeated in the next course.

Soup soupe

Soups can range from light stews with a light flavor to thick soups made from a variety of food ingredients.

Fish poisson

Fish, shrimp, crab, or shellfish cooked by steaming, pan-frying, grilling, or deep-frying. In general, the shells and bones are removed from the dish, and it is cooked and drizzled with a sauce before serving.

Frozen sorbet

A frozen fruit used to bring out the flavor of wine and to leave a sweet taste in the mouth.

Intercourse entrée

Meat cooked in a variety of ways, with sauces to match the main ingredients, and aromatic vegetables to enhance the flavor. The main types of dishes are steak, confit, schnitzel, and barbecue.

Barbecue roti

Pieces of meat are deboned and cooked on the grill with some spices for a better flavor.

Salad salad

Fresh raw vegetables are tossed with salad dressing, and eggs, chicken, and processed meats are added to the mix.

Dessert

French desserts include a variety of pastries, sweet cookies, ice-cream or pudding, most of which are beautifully decorated.

Coffee café/the

There are many choices of drinks, but at the end of the meal, coffee or tea is usually served. Appetizers are also divided into cold and hot, with the hot ones coming after the soup.