25 February 2019

Deux entrées

In France, an entrée is the starter course, the appetizer, the entry to the meal (makes sense, doesn't it?), not the main course, as in the USA. Small group sit-down dinners are frequent, with every course carefully thought out so that the entire meal adheres together as a whole.

Above: two entrées - a platter of lobster was preceded by home-made foie gras de canard with its confit d'oignons (caramelized onions) and still-warm toasts

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