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Published 2011
IN FRANCE, a first course is called (confusingly to English speakers) the entrée, which means “entry.” And to begin a French meal properly, there must be one. This is true for the simplest family supper or the most elegant restaurant meal. At home, the first course might be a soup or a crudité or perhaps something from the charcuterie, such as a slice of pâté. At a restaurant, the possibilities are expanded.
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