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.

Detox

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Summer Mozzarella Terrine

Here’s my go-to recipe for a summer terrine with tomatoes, mozzarella, and basil. It’s a fresh and flavorful dish, and its unique presentation is sure to impress your guests. This recipe is easy to ...

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Kadaïf Shrimp, Spinach Shoots

I learned how to make this recipe for kadaïf shrimp with baby spinach during a "cook meeting"-style cooking class. I thought this appetizer was original and delicious enough to share with ...

Southwest

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Semi-cooked foie gras medallions

Here is the recipe for semi-cured foie gras medallions, which I made for the first time during a "cook-meeting"-style cooking class. The preparation method we were taught that evening is ...

Japan

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My Homemade Sushi

Here’s my recipe for homemade sushi, which I discovered during a cook-and-dine class! I was able to learn how to make these little gems myself and share them with family and friends.As you’ll see, ...

Vietnam

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Traditional spring rolls

Here is my recipe for traditional spring rolls, just as I made—and enjoyed—them during a get-together with friends. Spring rolls are an iconic dish of Vietnamese cuisine, known for their freshness ...

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Warm potatoes on a bed of fennel purée, with a soy vinaigrette

Here is my recipe for warm potatoes on a bed of fennel purée, served with a soy vinaigrette. I discovered this delicious and original recipe during a cooking class, and I’ve made it several times ...

Burgundy

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My Easy Gougère

Here’s my recipe for an easy gougère, which I got from a friend who’s originally from Burgundy. The gougère is indeed an iconic Burgundian specialty, originating from central-eastern France. It ...

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Avocado and Smoked Salmon Verrines

Here’s my tried-and-true, delicious recipe for avocado and smoked salmon verrines. If you’re looking for a colorful and slightly gourmet appetizer, these pretty bites should catch your eye. They’re ...

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Two cream soups: cauliflower and broccoli with galangal

Here’s my recipe for a duo of cream of cauliflower and broccoli soups, flavored with galangal. I learned how to make this dish during a cooking class. It has since become one of my go-to recipes for ...

Argentina

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