Les meilleures recettes d'entrées et de hors d'oeuvre

All Appetizers recipes

Here you’ll find all the appetizer recipes that our site’s foodies have lovingly created for you!

In the world of fine dining, appetizers play an essential role. In culinary terms, an appetizer, or "first course" is defined as the dish served before the main course. It can be served hot or cold.

In a three-course meal or longer, as is customary in France, the starter offers an opportunity to experiment with original combinations and presentations. Indeed, starters can come in an infinite variety of flavors, textures, and presentations. From light salads to comforting cream soups, from elaborate terrines to delicate carpaccios, each starter offers a distinct taste experience.

It is worth noting here the difference between an entrée and an hors d’œuvre. In professional kitchens, the entrée is a more substantial dish, often considered an introduction to the main course. Conversely, the hors d’œuvre is more commonly associated with small bites served before the main meal, acting as a light appetizer.

West Indies

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My Easy Eggplant Fritters

Looking for an original and exotic appetizer recipe? You’re sure to love this easy-to-make eggplant acras recipe! I adapted it from an excellent little book that’s packed with creative recipes and ...

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Green asparagus, Nordic beet carpaccio

I created this recipe for green asparagus and their "Nordic carpaccio" for a dinner party with friends. Everyone loved it, so I decided to post it on my favorite website 😊This appetizer is ...

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Apples stuffed with blood sausage

Today I’d like to share my recipe for apples stuffed with blood sausage. These surprise apples are perfect for a holiday meal or for adding a touch of originality when entertaining family or ...

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Jerusalem Artichoke Cream Soup, Seared Scallops, Parmesan Crumble

I discovered this recipe for Jerusalem Artichoke Cream, Roasted Scallops, and Parmesan Crumble at a dinner with friends that left me with wonderful memories! They were kind enough to share it with ...

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Monkfish Terrine

Here is the recipe for monkfish terrine, which my mom made for us for Christmas dinner. This monkfish “loaf” is prepared in a loaf pan, using eggs as a binder, and is then cooked in a water bath. It ...

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Garlic-flavored Tourain from the Southwest

Here is my recipe for garlic tourain, a delicious broth typical of southwestern France, commonly prepared in the Dordogne and Aquitaine regions.This traditional recipe requires a bit of ...

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Black pudding, speculoos, and banana verrines

I first discovered these black pudding, speculoos, and banana verrines during a memorable dinner at the home of a couple of friends who are true foodies. They kindly shared the recipe with me, and I ...

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Lentil Soup with Ricotta

Here is my recipe for lentil soup with ricotta, inspired by the recipe in the book . I’ve slightly modified the ingredients and instructions from the original recipe to simplify a few steps. In the ...

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Cream of parsnip, mushroom, and hazelnut soup

I discovered this recipe for parsnip soup with mushrooms and hazelnuts in the book . This little book offers simple and clever recipes to help you get started with vegan cooking without sacrificing ...

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Recettes Végétariennes du Monde Entier

Je vous présente ici un de mes livres de cuisine fétiches, j'ai nommé le fameux "Recettes Végétariennes du Monde Entier". Ici, pas de photos, ni de fiches-recettes ...