Evolution of the Menu

Definition and Origin

• A menu is a list of dishes served at a meal or available at a restaurant.
• The term "menu" originates from the French word and dates back to 1718.
• Derived from Latin "minutus," meaning something made small.
• Historical roots trace back to the Song Dynasty in China.

Historical Development

• Initially, bills of fare were displayed on walls for ceremonial meals.
• Duke Henry of Brunswick in 1541 used a paper program to reserve appetite.
• Menu cards evolved from large public displays to personalized artistic presentations.
• Individual menus appeared in the early 19th century in Parisian restaurants.
• Courses began to be formulated, determining the sequence of meals.

Classical French Menu

• 16th to 18th-century banquets had 10 to 40 dishes at once.
• European menu sequence took on a classical format over the last 100 years.
• The original French classic menu consists of 17 courses:
  1. Hors d'oeuvre
  2. Soups (potages)
  3. Egg dishes (oeufs)
  4. Pasta and rice (farineux)
  5. Fish (poisson)
  6. Entre
  7. Sorbet (rest course)
  8. Relevé
  9. Roast (rôti)
  10. Vegetables (légumes)
  11. Salad (salade)
  12. Cold buffet (buffet froid)
  13. Cheese (fromage)
  14. Sweets (entremets)
  15. Savoury (savoureux)
  16. Fruit (dessert)
  17. Beverages
• The sequence forms the basis for modern menus.

Twelve Course Menu

• The 17-course menu was modified to a 12-course format:
  1. Hors d'oeuvres
  2. Potage
  3. Poisson
  4. Entre
  5. Relevé
  6. Sorbet
  7. Rôti
  8. Légumes
  9. Entremets
  10. Savoureaux
  11. Dessert
  12. Café

Modern Menus

• Escoffier simplified the classical menu to the modern menu structure.
• Classic sequence guides both à la carte and table d'hôte menus.
• Modern menus typically consist of:
  • First courses: Appetizer, Soup, (Fish), Salad
  • Main course: Meat, poultry, fish, Vegetable accompaniment
  • Courses after main dish: Salad, Fruit and cheese, Sweets
• Points on modern menus:
  • Appetizer, soup, and salad usually precede the main course.
  • Fish courses are optional in formal settings.
  • Salads can precede or follow the main course.
  • Simultaneous serving of first courses and main dish is common for quick service.
  • Cold foods before warm, light foods before heavy.
  • Cheese and sweets can vary in serving order.

Importance of the Menu

• Central to the operation of food service businesses.
• Affects taste, presentation, price, and ambiance.
• Consistency in delivery is crucial for success.
• A well-compiled menu can increase sales and profit.

Functions of the Menu

1. Dictates raw material purchase
2. Lists alternative items for production
3. States preparation cooking methods
4. Prescribes staff capabilities
5. Determines equipment selection
6. Influences kitchen layout
7. Determines food service management activities
8. Influences work schedules
9. Acts as a marketing tool
10. Portrays theme, style, ambiance
11. Defines restaurant image
12. Communicates with the customer