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. Every course is carefully thought out so that the entire meal adheres together as a whole.
Above: two entrées - a platter of lobster preceded by homemade foie gras de canard w/its confit d'oignons (caramelized onions) and still-warm toast, to be followed by a main course such as a roast and veggies (in this case a succulent lamb roast).
