Starter

An entrée in modern French table service, as well as in the practices of most of the English-speaking world (with the notable exceptions of the United States and certain areas in Canada), refers to a dish that is served before the main course of a meal.

This dish might be the very first to be presented at the table, or it could come directly after a soup or other small introductory dishes, such as appetizers or salads.

Typically, the entrée in these culinary traditions consists of smaller portions, designed to stimulate the appetite and prepare diners for the larger courses that follow.

On the other hand, in the United States and many regions of Canada, the term “entrée” holds a different meaning altogether, indicating the primary or principal dish served during a meal.

Here, an entrée would often be substantial and feature proteins such as chicken, beef, pork, fish, or vegetarian main items, accompanied by side dishes composed of vegetables, grains, potatoes, or pasta.

Historically speaking, the entrée originally appeared as one of several courses within the “Classical Order” of formal French dining traditions in the 18th and 19th centuries. At this time, French formal table service was carefully structured and divided into distinct phases.

The entrée occupied a prominent stage within the “first service,” which traditionally included three distinct elements: potage (a soup or broth), hors d’œuvre (small savory appetizers), and the entrée itself.

Additionally, this course frequently featured dishes such as bouilli, referring to boiled meats, and relevé, a term denoting dishes that were substituted in to replace or follow other dishes from the initial set.

Subsequently came the “second service” or next phase, comprising dishes like the roast (“rôti”), freshly prepared salads, and the entremets, which are light dishes typically served between heavier courses and can include sweet or savory delicacies.

Occasionally, the entremets were significant enough that they warranted a separate, standalone third course. Finally, the meal concluded elegantly with the dessert course, which offered sweet treats and delectable pastries intended to complete the dining experience pleasantly.

On this category page, you will be able to explore and discover a wide variety of recipes specifically tailored for preparing Starter dishes, ranging from small appetizers and elegant soups to flavorful dishes that serve as the perfect introduction to any meal.