Entrée Recipes
Find our Entrée Recipes
The term “entrée” as a culinary name appeared first in print at around 1536. The modern meaning of “entrée”, in France, on a restaurant menu, is the small course that precedes the main course in a three-course meal
Entrée
Souffle au fromage – Rillettes – Steak tartare – Pan bagnat – Tapenade – Croque Monsieur – Salade Nicoise – Gougeres – Quiche – Oeufs
