Introduction to Appetizers

Today, appetizers regain importance as diners seek variety and excitement. Most experts agree that there is a new enthusiasm accorded to the appetizer course – among professionals and the public. One reason for this attention is the indisputable necessity of making an excellent first impression. The grazing trend is also cited as evidence of new popularity. In France, starting a meal with an appetizer is essential, not only in restaurants but also as regular family dinners.  

In French, the word “entrée” means appetizer, while in the United States, it means the main course. The literal translation of the word entrée is “entrance,” and that makes sense since it is the first dish of a meal. Thus a French meal might consist of an entrée (appetizer), the main course (the plat or plat principal), and dessert, whilst an equivalent American meal would have an appetizer, entrée, and dessert.  

An appetizer should always be served as a small portion and is defined as a food item served before the main course of a meal to stimulate the appetite. 

The practice of ordering two or three smaller dishes instead of the main course underscores the need for restaurants to offer a constantly changing array of new and exciting appetizers.  

Adventure is another important factor. Diners are more willing to experiment today than in the past, and appetizers allow Chefs to work with seasonal and regional products. Among the finest appetizers are some made with cheese, tartare, snails, foie gras, and pâtés, which are quite classical. However, nowadays, there is a tendency towards the fusion of Eastern European and Asian cuisine, where ingredients from both regions are combined to create and a new array of tastes and textures.