When choosing a French starter, consider the main course and previous courses. Popular options include quiches, soufflés, and crepes. Hosts should accommodate dietary needs and allergies. In France, the appetizer precedes the main course, while in the US, it refers to the main course.
The best way to choose a French starter is in the context of the rest of the meal, as the starter should particularly complement the main course. The starter is served after the soup, starters and fish dish and before the roast or main course. Whether the former is a roast or a hearty dish, the French starter should be light. When the following course is lighter, the starter can be more hearty. A wise host should also consider the special tastes and dietary needs of dinner guests and accommodate any special concerns when choosing a French entrée.
As the main course is the focal point of the French meal, all other courses should complement the main course in texture, ingredients and appearance. For example, if a pot roast is the main course, the French starter that precedes it probably shouldn’t be a bacon and gruyere containing quiche Lorraine, which is quite rich. Likewise, it’s a good idea to consider previous courses when choosing a French entree. If a fish dish will precede the entrée, a smoked salmon and dill crepe probably shouldn’t be served.
Some of the more popular French appetizers include quiches, soufflés, and crepes. Tarts, gratins and dumplings are also commonly served. While these may seem complicated dishes to prepare, some require a minimum of time to prepare. Sometimes fillings for quiches, tarts and crepes can be prepared a day or two in advance and finished right before serving the meal. This can be a consideration when choosing a French entrée to serve, especially if other courses require more or less preparation.
The host of a French meal should be sensitive to the growing incidence of food allergies and other health conditions, which could limit the ingredients that can be used in the meal. A good host will find out if there are any problems in advance in order to prevent any embarrassment on the part of the host or guests. This will also prevent any guests from going hungry at the table for lack of something suitable to eat.
When ordering a French entree at a restaurant, it can be helpful to keep these guidelines in mind. When in doubt, the food server or chef can be a valuable resource in helping make a decision. The server can also help suggest a good wine pairing and will know which entree is the freshest.
It’s important to remember that the meaning of hors d’oeuvre is different in France and England than it is in the United States. The dish that precedes the main course in Europe is the appetizer, while in the United States, entrée refers to the main course that follows the appetizer, soup, and salad.
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