entrées

Entrées is a culinary term used to describe a course in a meal. The meaning of the word varies by region and culinary tradition, leading to different assumptions about its place in the sequence of dishes.

In traditional French cuisine, l’entrée refers to the first course served after hors d’oeuvre and before the plat principal. It is not the main course. The term historically designated the “entry” to the meal and can include light dishes such as soups, pâtés, terrines, or small seafood plates.

In North American usage, the term entrée commonly denotes the principal course of the meal, often a substantial meat, poultry, or fish dish, sometimes accompanied by vegetables and starch. This sense contrasts with the French usage and can differ from other languages’s terms for starter or first course.

Common forms of entrees in different contexts include soups, salads, terrines, pâtés, and small seafood dishes when used as a starter; when used as the main course, the entrée may resemble a larger meat or fish plate with accompaniments. The labeling on menus can reflect regional expectations, seasonal inspirations, or restaurant branding.

Course order in Western multi-course meals often places an entrée after a starter and before the main dish, though many modern menus treat the main course as the entrée. This variation can lead to confusion, so checking a restaurant’s definitions is helpful.