About Five-course Meals

A brief history of Western cuisine: In the Italian Renaissance, food began to be considered something more than sustenance -- it began to be considered art. That art was taken, mostly through the marriage of great houses, to France, where cuisine was codified. After its codification, it was carried back to Italy, as well as to the rest of Europe and the Western world.
All this is to say that the five-course meal described here is based on a simple French meal. The specifics of the courses may be adapted to local custom and ingredients.

Geography

The five-course meal is a simplification of the great formal meals of Europe. Multi-course meals in other parts of the world vary tremendously from this. For example, in cultures outside Europe, a large meal is generally not ended with a sweet course; sweets are normally taken on their own and not at meal time.

Time Frame

Preparation and presentation of a five-course meal is a significant operation requiring a fully stocked kitchen. Count on a full day of preparation for the meal if you have a well-stocked pantry and kitchen, including soup stocks. If you, as preparer, plan to participate as the host of the meal and hope to enjoy the dining experience with your guests, do as much preparatory work in advance as possible.

Size

A five-course meal is scaled to the number of diners. It is more involved, by its nature, than a less formal meal, which is why it takes time to prepare. Each course, however, must be scaled appropriately, as you are expecting your diners to eat four additional courses. If your entrée will be Tournedos de Boef Béarnaise, keep the filets in scale with the rest of the meal.

The Facts

A classical five-course meal consists of the following courses:
1. Hors d'oeuvre -- This course is the same as antipasto in an Italian dinner. It may consist of canapes, crudites, cheeses, pâtés or other small foods.
2. Soup -- This course may consist of consommés, thick or rustic soups. In a more formal meal, several soup courses may be identified, in which case each soup course will be identified by type.
3. Entrée (literally, "entrance") -- This is the big event of the meal. Normally in Western cuisine this consists of meat, poultry or fish, although in modern times the entrée may be a robust vegetarian course.
4. Salad -- This may be a cold green salad or a hot vegetable course. In continental meals, the salad course is served after the main course of the meal, serving as a reprieve from the richness of the main meal before the richness of the dessert. In England and the United States, the salad course is normally served between the hors d'oeuvre and soup courses.
5. Dessert -- A sweet finish to the meal. This may be anything from the rich creations of a pastry kitchen to something as simple as fresh, sweet fruit served with a light wine.

Benefits

The traditional multi-course meal gives a sense of ceremony to the meal structure and lends a bit of formality to the event. You don't have to wait for Thanksgiving for a celebration, just announce that you are going to serve a special meal, and it can be the celebration in itself. Bon appétit!