of these articles is occupied with the menu in the catering trade. For prompting at the computer see menu (computer).

The menu (in 19. Century taken out of the French menu for ‚small `, ‚little thing `) designates a food sequence in the catering trade.


thatPot represents the origin of the food sequence. One began to tax away and as soup serve the Brühe, to meat, vegetable and potatoes verzehrte one separately from it. Festschmäuse of the completely special kind developed in the kitchens of the probably-constant aristocracy houses. The rich Oberschicht introduces food sequences, those todaystill as classical menu admits are.

The classical menu is a meaningful lining up of meals. One begins with easy Happen (Amuse Bouche), which introduces the menu. In addition one counts hors-d'oeuvres and soups. Content-fuller meals, thus meat and fish courts, represent the main part of the menu. Sorbets have a fresh and neutralizing effect, one serve them between courses to interrupt over a menu briefly and/or. to define strong taste differences from each other. That gives to prepare the guest time for the next course. With small, relatively light meals, one lets the menu finally end.

The modern menu is developed similarly as the classical menu. Light meals open the meal, a cold and/or warm hors-d'oeuvre as well as a soup are usually handed. The Hauptgang turns the high point off and again lighter meals rounds the menu. From nourish-physiological, financial in addition,temporal reasons consist modern menus usually of fewer courses than the classical menu.

A food sequence of less than four courses is not in the gastronomischen sense a menu. Frequently to find are food sequences from three courses, which copy only the basic structure (modern) of a menu: Hors-d'oeuvre, Hauptgang, refeeds.

Onespeaks this very day of a course (hist. Tracht), because the Herbeibringen of the new court of a menu the official had to make each mark a new course.


with a menu does not concern it under any circumstances an arbitrary lining up of meals. It givesimportant rules each cook to control must. This concerns among other things repetitions of raw materials in the food sequence, in addition, their kind of preparing. Further it applies that after bright raw materials in the next course dark follow; bound meals follow free (clear) etc. At the end all meals a harmonious should Interaction result in.

Menus can be placed under a slogan, like z. B. „From the sea “(fish and sea fruits, sea-seaweed) or „from the forest “(game, mushrooms, Maronen, berries etc.). A menu should be adapted on the guest circle: Participant of oneConference, those above all mentally have z work. B. completely different expectations to a menu than a wedding company.

Classical and modern menu in the comparison:

The classical menu the modern menu:

in kitchens of not-European culture areas can be the food sequence a completely different one. In China for example several courts becomeat the same time served and to the conclusion a soup handed, are there unknown to Desserts.

Sometimes after the maps with the food sequence, done to the menu, the term is used also as name for the general bill of fare of a restaurant.


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