In France and parts of Australia, what role does the plated 'Entrée' fulfill?
Answer
It is a small plated dish that precedes the main meal.
The term 'entrée' carries significant geographical variance. In contemporary French dining settings, as well as in some areas of the UK and Australia, the 'entrée' serves the role that many other cultures label as a starter or first course. It is intended to be a plated, smaller dish presented before the centerpiece of the meal (the main course), effectively positioning it as the opening act of the structured dining experience.
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