A dish or course served between the main courses of a meal in classical French cuisine.
From French entre (between) + mets (dish), literally 'between dishes.' This culinary term evolved during the 17th-18th centuries when multi-course French meals featured elaborate intermediate courses.
In fancy French banquets, entremesses weren't just food—they were elaborate theatrical performances! Course-long desserts, vegetable sculptures, and even mechanical surprises would be served between the main dishes, making dinner feel like a Broadway show on your plate.
Complete word intelligence in one call. Free tier — 50 lookups/day.