1. How to do it and what to be careful about
Menu’s
How to do it and what to be careful about

2. Menu Theory Cold before warm or hot Build up of taste Fish before meat
Poultry before meat
Pig before lamb
Lamb before Veal
Veal before Ox
Ox before game.
Boiled/Steamed before Fried/Roasted

3. Dish describtion Title: Describtion of the main ingredient
Shank of lamb
Cooking methode
Shank of lamb, braised in stout
Explanation to the guest:
Shank of lamb braised in Stout, served with warm salad of
brussel sprout and Compote of asparagus potatoes

4. Dish describtion Dishes has to be in accordence to:
Variation and season
Colour
Taste/Flavour
Texture

5. ”Tail” Pudding Desserts, Sweets
Build up of the menu
”Head” Starters
Cold starters
Soups
Warm starters
”Body” Main courses
Fish dishes
Meat dishes
”Tail” Pudding Desserts, Sweets
Cheese
Sweets

6. Menu ”Balance” Equal amount of dishes in each dish group
A total of 16 dishes in the menu means
5 starters
6 main courses
5 Cheeses/Sweets

7. BON APPETIT
Enjoy your meal