mrslryan's teaching resources: How to plan a French 7 course meal

Have you ever had a 7 course meal or even served one?

Well, traditionally the French could have a 7 course meal in a fancy restaurant and there are strict traditions to planning and serving one. An entrée is not the main dish like it is here in North America so right from the start North Americans need to change their mindset around that expression. This is something you will need to clarify with your students when doing a unit about la nourriture in your classes.

There are other strict rules, if you would like to call them that, about serving this elaborate menu. You would serve the cold dishes before the hot; fish is served before the heavier meats. Savory foods come before sweet foods and the table must be cleared before any dessert is served. And goodness, never have coffee before your meal.

The French like to use many of the dishes to cleanse the palate before introducing the next dish. Meals are never meant to be eaten standing up and the main meal of the day is always the midday meal. The larger meal of the day is very common among European countries.

You may know these French dishes but do your students?

Salade Piémontaise

Quiche Lorraine

Cantal

Tomme de chèvre

Comté

Profiteroles

Tartifiette

Ratatouille

Quenelles de brochet

Sole meunière

Canapés

Roquefort

Salade Lyonnaise

Steak-frites

Pissaladièr

Pot-au-feu

Flamiche

And are any of these served as an entrée?

Modern day French do not eat 7 course meals on a daily basis and save them for special occasions or when eating out at a fancy restaurant.

All of these traditions are why I have created a resource to use with a French food unit! It is a FREEBIE for you. If you are interested, you can get it here!