entrée

Entrée is a culinary term used to refer to a course served as part of a meal, but its meaning varies by region and historical period. In American usage, entrée commonly denotes the main course, the principal hot dish served after any appetizers. In much of Europe, and especially in contemporary French practice, entrée designates the first course, the starter such as a soup, salad, or terrine, with the main course labeled plat principal.

Etymology and origin: entrée comes from the French verb entrer, meaning “to enter.” Historically, the word signified the dish that begins a meal or introduces the succession of courses, rather than the main dish itself. The shift in meaning observed in North America reflects broader changes in menu labeling during the 19th and 20th centuries.

Regional variations and modern usage: In France, the traditional structure places the entrée as the initial course, followed by the plat principal and dessert. In North America, the term has largely come to indicate the central main course, often without regard to whether it is served as the first or second course at a particular dining arrangement. Canadian menus sometimes follow American conventions, while other regions may treat the label as flexible depending on the restaurant. Some menus explicitly use entrées to mean starters, while others use it for the main dish, which can cause confusion for travelers.

See also: course (meal), first course, main course.