Les Hors d’Oeuvres These fall into 3 main categories: 1.Vegetable and fruit based 2.Meat, fish and egg based 3.Miscellaneous.

Présentation au sujet: "Les Hors d’Oeuvres These fall into 3 main categories: 1.Vegetable and fruit based 2.Meat, fish and egg based 3.Miscellaneous."— Transcription de la présentation:

1 Les Hors d’Oeuvres These fall into 3 main categories: 1.Vegetable and fruit based 2.Meat, fish and egg based 3.Miscellaneous

2 Salads Salade de tomates Salade de betteraves Salade de concombre Salade de chou-fleur Salade de céleri Salade de pommes de terre Carottes rapées Most of these are served with a dressing: sauce vinaigrette. Sauce vinaigrette is composed of huile, vinaigre, sel, poivre, moutarde, ail.

3 Vegetable based hors d’oeuvres Artichauts à la grecque Fonds d’artichauts Asperges à l’huile Avocat Avocat farci Olives noires Olives farcies Pommes à l’huile Radis au beurre Salade russe

4 Vegetable based hors d’oeuvres (cont) Salade niçoise Crudités de saison

5 Salade Niçoise Salad Niçoise is a mixed salad of tomatoes and green beans topped with tuna and anchovies and dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned. Hard-boiled eggs and Niçoise olives are common accompaniments.

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7 Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears; sometimes olives depending on local customs. The French word "crudité", which designates uncooked vegetables, originates in much the same way as the English word "crude," from Latin. The Latin word "crūdus" simply means raw. Later, it was refined to "crūditās", which means "undigested food" and then on to "crudité" in French.

8 Crudités

9 Fruit based hors d’oeuvres Melon Melon au porto Melon glacé Jus de fruits rafraîchis Jus d’orange Jus d’ananas Melon rafraîchi Pamplemousse grillé Jus de tomate

10 Meat based hors d’oeuvres Assiette anglaise Charcuterie Jambon Jambon cru Jambon fumé Jambon de Bayonne Jambon de Paris Jambon aux cornichons Pâté de foie Pâté de campagne

11 Assiette anglaise Une assiette anglaise est un plat froid regroupant plusieurs sortes de charcuteries accompagnées de condiments. Contrairement à ce que suggère son nom, il s'agit d'un plat d'origine française. En général, dans une assiette anglaise, on trouve des tranches de rosbif froid, de jambon, de pâté, de pâté en croûte, de rôti de porc froid ainsi que des cornichons et de la tomate coupée en fines rondelles.

12 Assiette anglaise

13 Jambon cru Regional varieties of French dry-cured hams include: Jambon de Bayonne (Bayonne ham) is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or French Basque Country). It is mainly produced in the Béarn region. Jambon de Paris (Paris ham) is a wet-cured, boneless ham, which is served cold in thin slices and is a favorite of French families, especially children, to fix a quick meal.

14 Meat based hors d’oeuvres (cont) Rillettes de porc Salami Saucisson sec Saucisson à l’ail Saucisson au poivre Terrine

15 Rillettes de porc

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17 Fish based hors d’oeuvres Anchois aux oeufs durs Filets d’anchois Caviar Crevettes roses Fruits de mer Harengs à la portugaise Sardines à l’huile Saumon fumé Thon à l’huile Truite fumé

18 Egg based hors d’oeuvres Oeufs durs mayonnaise Oeufs mayonnaise Oeufs farcis Andouillettes Escargots de Bourgogne

19 Andouillettes