The word “entrée” is commonly used in dining and formal meals, but its meaning can vary depending on the region. In some places, it refers to the main course, while in others, it means an appetizer or starter dish.
Understanding the meaning of entrée is essential for anyone interested in culinary terms, restaurant menus, and fine dining etiquette. This topic explores the definition, historical background, regional differences, examples, and how it is used in different culinary settings.
Definition of Entrée
The term entrée comes from the French word for “entry” or “entrance.” It originally referred to the first substantial dish served during a formal meal, but its meaning has evolved over time.
✔ General Definition:
- In French and European cuisine, an entrée is a starter or appetizer.
- In American and Canadian cuisine, an entrée is the main course.
Example Sentences
- European usage: “For my entrée, I had a small plate of smoked salmon before the main dish.”
- American usage: “My entrée was a grilled steak served with mashed potatoes.”
Origins and Historical Background
The word entrée has a long history in French cuisine and formal dining. In traditional French multi-course meals, the order of dishes was as follows:
- Hors d’oeuvre (Appetizer) – Small bites to start the meal.
- Entrée (Entry Dish) – A warm or light dish before the main course.
- Plat Principal (Main Course) – The central and most substantial dish.
- Dessert – A sweet dish to end the meal.
When the term entrée was adopted into English-speaking cultures, its meaning changed. In the United States and Canada, it became synonymous with the main course, while in Europe and other regions, it retained its original meaning as a starter.
Entrée in Different Regions
The definition of entrée can be confusing because it depends on where you are dining. Below is a comparison of its meaning in different regions.
1. Entrée in French and European Cuisine
In France, the UK, and other parts of Europe, an entrée is a small, light dish served before the main course. It is usually more substantial than an appetizer but not as filling as the main dish.
✔ Examples of Entrées in European Dining:
- French onion soup
- Shrimp cocktail
- Smoked salmon with dill
- Foie gras with toast
2. Entrée in American and Canadian Cuisine
In the United States and Canada, an entrée refers to the main dish of the meal. This shift in meaning likely occurred because traditional multi-course French dining was simplified in North America, leading to the entrée being treated as the most important dish.
✔ Examples of Entrées in American Dining:
- Grilled steak with roasted vegetables
- Chicken parmesan with pasta
- Baked salmon with rice
- Vegan tofu stir-fry
3. Entrée in Australian and New Zealand Cuisine
In Australia and New Zealand, the term entrée follows the European meaning and refers to a starter or appetizer, while the main dish is simply called the “main course” or “main.”
✔ Example: A restaurant menu in Sydney may list a Caesar salad as an entrée and grilled lamb chops as the main course.
Common Types of Entrées
Depending on the regional definition, an entrée can be an appetizer or a main course. Here are some popular types of entrées found in restaurants worldwide.
1. Cold Entrées (Appetizers)
These are light and refreshing starters served cold before the main meal.
✔ Examples:
- Caprese salad (tomato, basil, and mozzarella)
- Beef carpaccio (thinly sliced raw beef)
- Sushi rolls
2. Hot Entrées (Warm Starters)
Warm entrées are typically small, cooked dishes that are served before the main course.
✔ Examples:
- Escargots (snails in garlic butter)
- French onion soup
- Bruschetta with tomatoes and basil
3. Main Course Entrées
In North American dining, entrées are the main course and often consist of a protein, a side dish, and a sauce.
✔ Examples:
- Grilled salmon with asparagus
- Roasted chicken with mashed potatoes
- Pasta with creamy Alfredo sauce
Entrée vs. Appetizer vs. Main Course
Because of the regional differences in meaning, many people confuse entrée, appetizer, and main course. Here is a simple breakdown:
| Term | Meaning in Europe | Meaning in the U.S. & Canada |
|---|---|---|
| Appetizer | A small bite before the entrée | A small bite before the entrée |
| Entrée | A light dish before the main course | The main course of the meal |
| Main Course | The largest and most important dish | The same as an entrée |
Quick Example:
-
A French meal might include:
- Appetizer: Olives and bread
- Entrée: Garlic butter shrimp
- Main Course: Duck confit with potatoes
-
An American meal might include:
- Appetizer: Mozzarella sticks
- Entrée/Main Course: Grilled steak with mashed potatoes
How to Order an Entrée at a Restaurant
If you are dining in an international setting, it’s important to understand the local meaning of entrée to avoid confusion.
✔ Tips for Ordering Entrées:
- If you are in France, Australia, or the UK, expect an entrée to be a starter and order a separate main course.
- If you are in the U.S. or Canada, an entrée will be the main course, so you do not need to order an additional dish unless you want a starter.
- If you are unsure, ask the waiter for clarification to ensure you get the right dish.
The meaning of entrée depends on regional differences in culinary traditions. In Europe, Australia, and New Zealand, it refers to a starter or appetizer, while in the U.S. and Canada, it means the main course.
Understanding these variations helps in reading restaurant menus, ordering food correctly, and appreciating different dining customs. Whether you are enjoying a light entrée before your main dish or savoring an entrée as your primary meal, this term remains a key part of the global culinary experience.