Definition

Noun: 1. A dish served alongside, but considered secondary to, the main course of a meal. This term traditionally refers to a side dish or a small, often elaborate, culinary preparation served between courses or with the main dish. It is not the central focus of the meal.

Usage

The word "entremets" is a formal and somewhat archaic culinary term. In modern English, words like "side dish" or "accompaniment" are far more common. "Entremets" is typically used in historical contexts, classic cookbooks, or discussions of traditional French haute cuisine to describe supplementary dishes.

Examples

• The elaborate dinner featured an entremets of braised leeks and wild mushrooms served with the roast pheasant.
• In 18th-century French banquets, an entremets could be a savory creation or a sweet, sculpted centerpiece.
• The menu listed the main course as beef Wellington, with a seasonal vegetable entremets.

Advanced Usage

• Historically, the term "entremets" (from French, meaning "between dishes") could refer to entertainment or elaborate edible sculptures presented between courses during medieval and Renaissance feasts. In its modern culinary definition, it has narrowed to mean a subordinate food item.

Variants and Related Words

• Entremetier (noun): In a professional kitchen brigade, the chef responsible for preparing vegetables, soups, and egg dishes—essentially the station that would prepare entremets.

Synonyms

• Side dish
• Accompaniment
• Garnish (when decorative)
• Supplementary dish

Antonyms

• Main course
• Entrée (in American English usage)
• Centerpiece (of a meal)

Noun

1. a dish that is served with, but is subordinate to, a main course