1. Service of foods

2. Oysters (Les hutîres)
• Eaten live and raw after
opening the shell with an
oyster knife
• 6 per portion. Placed on oyster
plate/soup plate over bed of
ice, oyster fork or fish fork
placed on the right may assist
eating. Offer a fingerbowl with
warm water and slice of lemon
to rinse fingers, also a spare
napkin. Side plate & sideknife
• Eaten with lemon, brown
bread and butter, oyster cruet-cayenne
pepper, peppermill,
chilli vinegar, Tabasco

4. Varieties of oysters
• Center: Belon
• Clockwise from top left:
Bluepoint
• Kumamoto
• Moonstone
• Wellfleet

5. Belon oyster (France) Colchester oyster (UK)

6. Types of Oysters
• Flat Oysters
The two most common flat oysters are Olympia oysters
(California oyster) and Belon oysters. The Belon is also
called the European flat oyster. While the Belon is
native to Western Europe, it has been grown by a few
farms in America, first on the east coast and then on
the west coast. The Belon oyster is very symmetrically
round (and flat) while the Olympia is more
rectangular. Olympia oysters are produced
commercially in southern Puget Sound only.

7. • Cupped Oysters
There are many species of cupped oysters (well over
100) from many countries. The US produces two
species of cupped oysters, the east coast oyster and
the west coast or Pacific oyster. The eastern oyster
goes by the names (from North to South): Malpeque,
Canada; Wellfleet, Boston; Blue Point; New York;
Assateague, Lower Chesapeake Bay; Chincateague,
Upper Chesapeake Bay; Indian River; Florida (Atlantic
Ocean); Gulf oysters, New Orleans and oysters from
Texas. Two Japanese species are grown on the US
west coast: the Myagi oyster and the Kumamoto
oyster.

8. Caviar
• Cold fish plate, caviar or fish
knife to right, side plate &
side knife
• Blinis & sour cream or
melba toast and unsalted
butter
• Lemon
• Garniture:
• Sieved hard-boiled egg
whites & yolks
• Chopped shallots
• Chopped parsley
• Chopped capers (optional)

10. • Caviar, according to the Food and Agriculture
Organization, is a product made from salt-cured fish-eggs
of the Acipenseridae family. The roe can be
"fresh" (non-pasteurized) orpasteurized, with
pasteurization reducing its culinary and economic
value.
• Traditionally the term caviar refers only to roe from
wild sturgeon in the Caspian and Black Seas (Beluga,
Ossetra and Sevruga caviars).
• Caviar is considered a luxury delicacy and is eaten as a
garnish or a spread. In 2012, caviar sold for $2,500 per
pound, or $3,000 to $5,500 per kilo

11. Types of caviar
• The four main types of caviar are Beluga, Sterlet, Ossetra,
and Sevruga. The rarest and costliest is from beluga
sturgeon that swim in the Caspian Sea, which is bordered
by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan.
Wild caviar production was suspended in Russia between
2008 and 2011 to allow wild stocks to replenish. Azerbaijan
and Iran also allow the fishing of sturgeon off their coasts.
Beluga caviar is prized for its soft, extremely large (pea-size)
eggs. It can range in color from pale silver-gray to black. It is
followed by the small golden sterlet caviar which is rare
and was once reserved for Russian, Iranian and Austrian
royalty. Next in quality is the medium-sized, gray to
brownish osetra (ossetra), and the last in the quality
ranking is smaller, gray sevruga caviar.

12. • Beluga caviar is caviar consisting of the roe (or eggs) of
the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea,
the world’s largest salt-water lake, which is bordered by Iran and
the CIS countries of Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It
can also be found in the Black Sea basin and occasionally in the Adriatic
Sea. Beluga caviar is the most expensive type of caviar, with present
market prices ranging from $7,000 to $10,000 per 1 kg (2.2 lb). The Beluga
sturgeon can take up to 20 years to reach maturity. The fish harvested for
caviar are often nearly 2,000 pounds (900 kg). The eggs themselves are
the largest of the commonly used roes, and range in color from dark gray
(almost black) to light gray, with the lighter colors coming from older fish,
and being the most valued. A pearly white variety,
called Almas (Russian for diamond), taken from a centennial female
sturgeon, is the rarest type of Beluga available, with an extremely small
production and prices reaching almost £25,000 per kilogram ($39,500 per
kg).

13. • Any additions by producers diminish the value of the roe,
and the caviar usually reaches the market without any
additions or processing whatsoever. As with most caviars,
Beluga is usually handled with a spoon made of mother of
pearl, bone, or other non-metallic material, as metal
utensils tend to impart an unwelcome metallic taste to the
delicate and expensive roe. Beluga caviar, unlike less
expensive varieties, is usually served by itself on toast,
whereas other caviars can be served in a variety of ways,
including on a blini, or garnished with sour cream, crème
fraîche, minced onion or minced hard boiled egg whites.
The higher-grade caviars, including Beluga, usually receive
very little embellishment. These items can, however, be
served with Beluga to be used as palate cleansers.

15. How to serve caviar - Beluga, Sevruga
and Osetra caviar
1. Hand-carved Mother-of-Pearl spoon, knive, fork and plate are the traditional
accoutrements used to serve caviar. Any other type of tableware would alter the
taste of caviar and distract from its natural flavor.
2. Remove caviar from the refrigerator just before eating. The lid should be removed
only at the last moment.
3. The ideal presentation is to offer the whole tin on a bed of crushed ice. Allow at
least 30-50 grams ( 1-2 oz.) per person. It should be spooned onto a chilled fish
plate with care taken not to break the grains, which would make it oily.
4. Accompany caviar with pieces of bread that have been lightly toasted (to preserve
softness) and then quickly filmed with butter. Don't use commercially made toasts
or crackers because they are too hard and dry.
5. A small glass of iced champagne or vodka is the ideal beverage companion.
6. Unopened, a container of fresh caviar may be kept in the refrigerator for up to 8
weeks. Once opened, it is highly perishable and should be eaten right away. Never
keep caviar in a freezer.

17. Smoked salmon
• Smoked salmon is a preparation of salmon, typically
a fillet that has been cured and hot or cold smoked.
Due to its high price, smoked salmon is considered a
delicacy. In the Atlantic basin all smoked salmon comes
from the Atlantic salmon, much of it farmed in Norway,
Scotland, Ireland and the East coast
of Canada (particularly in the Bay of Fundy).
• In the Pacific, a variety of salmon species may be used.
Because fish farming is prohibited as a matter of state
law, all of Alaska's salmon species are wild Pacific
species. Pacific species of salmon
include chinook ("King"), sockeye("red"), coho ("silver")
, chum (keta), and pink ("humpback").

18. Salmon life cycle

21. • Smoked salmon is sliced very thinly & garnished with capers &
parsley sprigs. It may be served with lemon, brown bread with
butter, cayenne pepper & peppermill. It is served on a cold fish
plate, eaten with a fish knife & fork, side plate & side knife. Often
arranged as a rosette on a plate.
• Smoked salmon is a popular ingredient in canapés & sandwiches,
often combined with cream cheese and lemon juice.
• It is sometimes used in sushi, though not widely in Japan; it is more
likely to be encountered in North American sushi bars, for example
in a "Philadelphia Roll".
• In Jewish cuisine smoked salmon is called lox and is usually eaten
on a bagel with cream cheese.

23. Paté de foie gras (fattened goose liver
paste)

24. • Foie gras French for "fat liver") is a food product
made of the liver of Toulouse geese(or Mulard
duck) that has been specially fattened. By French
law, foie gras is defined as the liver of a duck
fattened by force feeding corn with a gavage,
although outside of France it is occasionally
produced using natural feeding. Foie gras is sold
whole, or is prepared into mousse, parfait, or
pâté (paste used as a spread), and may also be
served as an accompaniment to another food
item, such as steak.

25. • The finest foie gras is
crafted in Strasbourg,
Alsace in France and
consists of minimum
80% goose fat and 3 %
Périgod truffle (Tuber
melanosporum)

26. Snails (Escargots)

27. • Escargot is the French word for snail. It is also a dish of cooked
land snails, usually served as an appetizer in France and in French
restaurants. Escargot is served with garlic butter and parsley in its
shell, placed on a snail dish placed on an under plate, along with
brown bread & butter.
• Not all species of land snail are equally edible, and many are too
small to make it worthwhile to prepare and cook them. Even among
the edible species, the palatability of the flesh varies from species
to species. In France, the species Helix pomatia (Roman
snail/Burgundy vineyard snail) is most often eaten. The Helix
aspersa(petit-gris) is also eaten, as is Helix lucorum (Turkish snail).
• Like most molluscs, escargot is high in protein and low in fat
content (if cooked without butter). Escargot is estimated to contain
15% protein, 2.4% fat and about 80% water.

28. • In French culture, the snails are typically purged, killed, removed
from their shells, and cooked (usually with garlic butter, chicken
stock or wine), and then placed back into the shells with the butter
and sauce for serving. Additional ingredients may be added, such as
garlic, thyme, parsley and pine nuts. Special snail tongs (for holding
the shell) and snail forks (for extracting the meat) are also normally
provided, and they are served on indented metal trays with places
for 6 or 12 snails.
• The snails are first prepared by purging them of the likely
undesirable contents of their digestive systems. The process used to
accomplish this varies, but generally involves a combination of
fasting and purging or simply feeding them on a wholesome
replacement. Farms producing Helix aspersa (petit-gris) for sale
exist in Europe and in the United States. Farm-raised snails are
typically fed a diet of ground cereals.

29. Melon
• Half a small melon or a
wedge of a larger melon
served chilled with
caster sugar & ground
ginger

30. Types of melon
Honeydew melon Cantaloupe (Musk melon)

31. Types of melon
Galia melon Charentais melon

32. • Often served with port
wine

33. Italians enjoy melon with ham Melon and ham appetiser

34. Scooped out melon balls Melon ball cocktail

35. Grapefruit
(Pamplemousse)
• Half a grapefruit served chilled
• In a coupe with grapefruit spoon
• Served with caster sugar

36. Pink & yellow grapefruit
Grapefruit knife is used to
separate segments from skin

37. Grapefruit cocktail (segments in
light sugar syrup)
Cocktail Florida (orange &
grapefruit segments)

38. Asparagus (Asperges)
• White, green & purple
asparagus

40. • Asparagus spears are had steamed & drained,
on a hot/cold joint plate that is kept tilted
toward the diner using an inverted joint fork.
Served with melted butter(beurre fondu) or
hollandaise when warm, with vinaigrette or
mayonnaise when cold. While asparagus tongs
may be provided, a finger bowl and napkin
must be offered since most people eat
asparagus with their fingers.

42. Globe artichoke

45. Service of other appetisers
• Avocado (Avocat)- Serve half, stone removed, chilled; in an
avocado dish on doily & under plate with teaspoon. Serve
with brown bread & butter. Combines well with prawns.
• Shellfish cocktail (Cocktail de crevettes)-shellfish cocktail
holder, under plate, doily, fish fork-brown bread and butter
• Fruit juice (Jus de fruit)-fresh or canned, well-chilled in 5 oz
(150 ml) pony tumbler on doily, side plate with teaspoon.
Serve with caster sugar except for tomato juice (jus de
tomate)which is served with Worcester sauce.
• Smoked trout (truite)/ eel (anguille) fumée- fish knife &
fork, cold fish plate, horseradish sauce, cayenne pepper,
peppermill, lemon, brown bread & butter

46. Service of other appetisers
• Gull’s eggs (oeufs de mouette)-2 per person/Plover’s eggs-4 per
person/Quail eggs 6 per person- hard-boiled and cooled, served in a
cold fish plate with cruet set & oriental salt (Mix of cayenne & salt
in 1:4 ratio) & brown bread & butter. Small knife & fork, cold fish
plate. Finger bowl.
• Corn–on-the-cob (Maïs naturel)-Served warm in half plate, with
corn-on-the-cob holders, melted butter, peppermill.
• Potted shrimps (Petites pots de crevettes)- Cold fish plate, fish knife
& fork, cayenne pepper, peppermill, lemon, hot breakfast toast
• Fresh prawns (Crevettes roses)-cold fish plate, fish knife & fork,
finger bowl, brown bread & butter, mayonnaise
• Ham mousse (Mousse de jambon)-side knife, sweet fork, cold fish
plate, hot breakfast toast

47. Service of soups
• Petit Marmite or Crôute au pot- Marmite on doily &
underplate, sweet spoon. Grated parmesan, grilled
flutes, poached bone marrow (last only for petit
marmite)
• Minestrone/French onion soup- Soup plate, under
plate, soup spoon. Grated parmesan, grilled flutes
• Potage St Germain(green pea)/ Cream of tomato- Soup
plate, under plate, soup spoon. Croûtons.
• For Potage Germiny (consommé thickened with egg
yolk & cream) cover same as for tomato soup but
accompaniment is cheese straws
• Consommé- Consommé cup and saucer, dessert spoon.

48. Service of soups
• Bouillabaisse- Soup plate, under plate, dessert
spoon, fish knife, fish fork. Thin slices of French
bread dipped in oil & grilled, aïoli (garlic
mayonnaise)
• Bortsch- Soup plate, under plate, sweet spoon.
Sour cream, beetroot juice, boucheée filled with
duck paste
• Turtle soup- Consommé cup, saucer, dessert
spoon. Brown bread & butter, segments of
lemon, cheese straws, measure of sherry

49. Service of eggs
• Sur le plat- dish placed on doily on under
plate. Dessert spoon & fork
• En cocotte- cocotte dish, doily, under plate,
teaspoon
• Omelettes- Hot fish plate, joint fork

50. Service of pasta (accompanied with
grated parmesan)
• Spaghetti- Joint fork to right, Dessert spoon to
left, Soup plate with under plate
• Short pastas (ziti, macaroni)- Fish plate,
dessert spoon & fork
• Flat pasta(lasagna)- Fish plate, small knife &
fork

51. Service of fish (fish plate, fish knife &
fork)
• Grilled herring (Hareng grillé)- mustard sauce
• Whitebait (Blanchailles)- cayenne pepper, peppermill,
lemon, brown bead & butter
• Fried Scampi- tartare sauce, lemon, brown bread &
butter
• Poached salmon- hot- hollandaise/mousseline sauce.
Cold-mayonnaise
• Cold lobster/crawfish- mayonnaise
• Fish Orly- Tomato sauce
• Fish Colbert (crumb fried)- Tartare/remoulade/gribiche
sauce, lemon

52. Service of fish (fish plate, fish knife &
fork)
• Grilled fish- same as for fish Colbert or
béarnaise/tyrolienne
• Poached fish- same as for fried/grilled fish,
also hollandaise/mousseline/beurre fondu
• Blue trout (Truite au bleu)- hollandaise/beurre
fondu

53. Cheese

57. • Cover: side plate in centre of cover, side knife,
small fork
• Accompaniments- cruet-salt, pepper, mustard,
butter, crackers, caster sugar for cream
cheese. Watercress, radish batons, celery
sticks, spring onions placed over iced water in
pony tumblers

58. Fresh fruit (Dessert)

59. Dried fruit & nuts

60. Cover & accompaniments
• Half plate, fruit knife & fork.
• Spare side plate for peels & seeds
• Nutcracker, grape scissors where needed
• Finger bowl for rinsing grapes
• Finger bowl for rinsing fingers, spare napkin
• Caster sugar for fruit, salt for nuts