Starters, appetisers, entree, or hors d’oeuvres where do we start? In France every meal is usually composed of 3 courses so the entree is just the course that precede the main course. it can be anything from some cured meats pate a small salad a piece of quiche Lorraine some mussels or even a soup. the most important is the size. the portion needs to be small as it is just meant to open or your appetite.