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Entrees

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Common Usage

An entree refers the main course of a meal in common North American usage. Meals in North America are typically broken up into three sequential courses: appetizers ("starers" in British English), entrees, and desserts. The entree is the largest and most substantial course of a meal, as well as being the main artistic focus of the meal. The appetizer and dessert are often chosen specifically to pair well with the entree. Entrees in North America are usually based around a meat dish, such as steak, or roast chicken, and are typically served with one or more side dishes, such as bread, pasta, or vegetables.

The term "entree" is much more commonly used in restaurants than in home cooking. Most restaurant menus contain a section labeled "entrees" that contains all of the main courses. Appetizers and desserts are generally listed separately on the menu and are seen as secondary to the main course and many restaurant goers decline to order them altogether.

Entree is used to describe the main course of both lunch and dinner. Lunch entrees are normally less substantial than dinner entrees, and are frequently based around things that are quick and easy to make such as sandwiches. The entree is also normally the only course served for lunch. Serving appetizers before lunch in not common, and serving dessert after lunch is very uncommon.

Origin of Term

The word "entree" comes from French and roughly translates to "entrance". In French cooking the entree is the first course of any multi-course meal, making it equivalent to the North American appetizer. The main course of a French meal is called the "plat principal", and is usually an elaborate dish based around meat and vegetables. For the most part the French entree is identical to an appetizer or starter, it is smaller and lighter than the main course and intended to compliment it. The term originated in medieval French multi-course banquets where the entree was the first course served. Entree referred to the course entering the banquet hall from the kitchen. The entrance of the first course was accompanied by music and fanfare; this ceremony was collectively called the "entree".

In France, entrees are also sometimes served as the main course for lunch. French lunches are generally lighter than dinners, just like in North America, and foods that would only serve as an introduction to a more substantial main course at dinner are suitable as the entire meal. Common French entrees include quiche, crepes, and tarts.