Sidecourse

Sidecourse refers to a meal or dish served in addition to the main course, typically as a smaller accompaniment or a contrasting element. Unlike a starter, which is served before the main event, a sidecourse is presented alongside or immediately after the main dish. The purpose of a sidecourse can be to balance flavors, add textural variety, or provide a different nutritional component to the overall dining experience.

Common examples of sidecourses include vegetables prepared in various ways such as steamed, roasted, or sautéed, as well as starches like potatoes, rice, or pasta. In some culinary traditions, sidecourses might also include small portions of meat, fish, or cheese. They are not intended to be the focal point of the meal but rather to complement and enhance the primary dish. The selection of a sidecourse often depends on the main ingredient, the overall cuisine style, and the desired flavor profile. For instance, a rich, heavy main course might be paired with a lighter, acidic sidecourse to cut through the richness. Conversely, a delicate main dish could be complemented by a similarly subtle side.