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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