Entrée vs. hors-d'œuvre
'Entrée' and 'hors-d'œuvre' are both French terms commonly used in dining contexts to refer to different types of dishes served before the main course. Despite being sometimes used interchangeably, especially in some English-speaking countries, they have distinct meanings in traditional French cuisine.
Entrée
In French cuisine, 'entrée' refers to a smaller dish served before the main course. It is more substantial than an hors-d'œuvre but is not the principal meal. Outside of France, particularly in American English, 'entrée' has come to mean the main course itself.
Une quiche lorraine peut être servie en entrée.
(A quiche Lorraine can be served as an entrée.)
L'entrée était du foie gras sur un lit de salade verte.
(The entrée was foie gras on a bed of green salad.)
Hors-d'œuvre
Hors-d'œuvre literally means 'outside of the work' and refers to small dishes that are served as appetizers, often intended to be eaten by hand or with minimal utensils. They are designed to stimulate the appetite before the entrée or main course is served.
Des olives et des amandes grillées ont été proposées en tant qu'hors-d'œuvre.
(Olives and roasted almonds were offered as hors-d'œuvres.)
Les huîtres fraîches sont souvent servies comme hors-d'œuvre en France.
(Fresh oysters are commonly served as hors-d'œuvres in France.)
Summary
While both 'entrée' and 'hors-d'œuvre' refer to food items traditionally served before the main course, 'hors-d'œuvre' typically denotes a variety of small, light appetizer dishes often eaten by hand, whereas 'entrée' refers to a more substantial dish that comes after hors-d’œuvres but before the main dish in a formal multi-course meal. In places outside France (notably in American English), 'entrée' has evolved to commonly mean the main dish itself. Understanding these differences helps with navigating through traditional French menus or international dining experiences that follow French culinary terminology.