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Entrées

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French

By Damien Pignolet

Published 2005

  • About

The beginning of a meal should excite the senses while respecting the character of the dishes that are to follow. The enjoyment of a meal in its entirety relies on the balance within and between the individual dishes, and on the variety of texture, colour and flavour in the chosen menu.

Lunch is the principal meal of the day in France, consisting of an entrée, main course, cheese and dessert. An entrée introduces formality to the table and sets a structure that offers a broad range of flavours and textures to the palate, thereby facilitating a true appreciation of the craft and artistry of French cooking and, in my opinion, creating a perfect balance. The evening meal is usually a lighter two-course affair composed of an entrée and main course served with a green salad. Essentially, a meal is not very French without an entrée.

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