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Entree main course

(16 Posts)
thatbags Tue 06-Dec-16 09:16:12

Why is the main course of a meal called the entrée? Isn't it the starter that, as it were, enters?

TriciaF Tue 06-Dec-16 09:54:09

I've sometimes wondered about that. Just looked it up in our dictionary and it says entrée means a starter. Main course is le plat principal.
It used to be that veg. etc wasn't served with the main course (eg meat, chicken) but as a separate course afterwards. Don't know if it's the same now - we rarely eat out.

DaphneBroon Tue 06-Dec-16 09:57:53

Not lost much sleep over that before now.
If the starter is the "Hors d'oeuvre" (outside of the main event)
The Entrée has "entered"

Now where is granjura when you need her?

Riverwalk Tue 06-Dec-16 10:05:40

I'm recently back from the US and all the restaurants seem to use entrees as main course. Not so common in London but I do see it occasionally.

JackyB Tue 06-Dec-16 11:30:27

It confused me, too, when in America, that the entree was the main course. I don't think we can correct them, though - there are too many of them.

JackyB Tue 06-Dec-16 11:31:18

I wonder what they call a "starter" when in a posh restaurant. Do they use "hors d'oeuvre"?

Welshwife Tue 06-Dec-16 11:43:18

Locally the starter is - entrée - main course is plat, plat principal or sometimes plat de jour if it is a place with just one or two choices which change daily.

I think the confusion comes because the word 'entre' can mean 'between' - if giving dates of a sale or directions.

Daddima Tue 06-Dec-16 17:09:14

I saw on a telly programme that in Buckingham Palace they have first, second, and third ( maybe fourth )courses.

petra Tue 06-Dec-16 17:25:38

Daddima 3 courses are very ordinary. Your 4th course would be the cheese & Port ( with grapes)

TriciaF Tue 06-Dec-16 17:29:46

Here's one from the 19C:
So you should plan your xmas menu for starter , soup, fish, main course of poultry or other meat, vegetables, fruit, dessert, cheese, coffee and chocolates etc. And plenty of wine to help it down.

TriciaF Tue 06-Dec-16 17:31:47

I missed out the roasts.
Entremets - what does that mean?

Christinefrance Tue 06-Dec-16 17:35:21

Yes in France it is entree, plat, fromage, dessert as Welshwife says.
America has its own take on this obviously, not sure why.
Hors d'oeuvre is usually a little extra taster as is an amuse bouche.

Jalima Tue 06-Dec-16 17:45:15

Please don't forget the sorbet in between courses to cleanse the palate

Welshwife Tue 06-Dec-16 17:54:17

We have two local restaurants which serve an amuse Bouche before the first course and a sweet one either just before or with the coffee. - they are always very nice too!

thatbags Tue 06-Dec-16 18:28:51

In some old recipe books I have pudding comes before dessert. I think dessert was just nuts and fruits (and port?) whereas pudding is pudding smile

thatbags Tue 06-Dec-16 18:31:18

And then there's Elizabeth Gaskell's take: "no broth, no ball; no ball, no beef"—soup, savoury suet dumpling or a batter pudding like Yorkshire pud, then the meat course when you're already pretty full. Makes the meat go further!