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An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
In formal dining, a full-course dinner can consist of five or more courses, and (in rare cases) as many as 21 courses. [citation needed] In these more formalized dining events, the courses are carefully planned to complement each other gastronomically. The courses are smaller and paced through the evening, lasting three to five hours.
French cuisine ingredients [ edit ] An entire foie gras (partly prepared for a terrine ) Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale) Black Périgord Truffle
lit. "entrance"; in French, the first dish that starts a meal, i.e. the entrance to the meal. It can refer to a set of bites or small snacks, or a small dish served before a main course. The main dish or "plat de résistance" comes after the entrée. In American English, the meaning has migrated to "main dish".
Lunch ("déjeuner") and dinner ("dîner") are the main meals of the day. Formal four course meals consist of a starter course ("entrée"), a salad, a main course ("plat principal"), and finally a cheese or dessert course. While French cuisine is often associated with rich desserts, in most homes dessert consists of only fruit or yogurt.
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The word is derived from the French word cours (run), and came into English in the 14th century. [2] It came to be used perhaps because the food in a banquet serving had to be brought at speed from a remote kitchen – in the 1420 cookbook Du fait de cuisine the word "course" is used interchangeably with the word for serving.