An entree, often spelled "entrée" in some countries, is a culinary term used to describe the main course or course served after the appetizer. It is a dish that typically contains meat, fish, or vegetables and is considered the centerpiece of a meal. The term "entree" has different meanings depending on regional and cultural contexts.
In American and Canadian cuisine, "entree" refers to the main dish, often a substantial protein such as steak, chicken, or fish, accompanied by side dishes. This usage is different from European practice, where "entrée" refers to an appetizer or a small dish served before the main course.
In French cuisine, "entrée" refers to a dish served after the hors d'oeuvres and before the main course. It is typically a lighter dish, such as a soup, salad, or pâté, that prepares the palate for the main course to follow.
In British usage, "entrée" is often used interchangeably with "main course" and can refer to any substantial dish served as the primary part of a meal, whether it contains meat, fish, or vegetables.
The meaning of "entree" can vary in different culinary contexts, but generally, it signifies the main course of a meal, served after appetizers or small dishes. The specific dishes considered entrees can vary by region, culture, and cuisine, making it a versatile term used to describe a wide array of culinary creations.
