entremets
Light palate cleanser
Entremets is a French culinary term for dishes served between main courses, or more commonly today, elaborate layered desserts.
In classical French service, entremets were light palate cleansers.
Modern pastry usage refers to molded cakes with multiple layers of mousse, cake, and glazes: The pastry chef's signature entremet featured chocolate mousse over hazelnut praline.
Airy whipped preparation
- parfaitLayered yogurt dessert
- souffleBaked egg dish, airy
- flanCaramel-glazed baked custard
- custardCooked egg-milk mixture
clafoutis · profiterole · eclair · macaron · fondant · gelato · sorbet · trifle
Complimentary chef's tasting bite
- intermezzoBrief linking musical passage
- sorbetFrozen fruit confection
- savoryAppetizing, not sweet
- canapéTopped bite-sized appetizer
granita · appetizer · degustation · service · plating · presentation
Elegance of manner
- sophisticationCultured elegance and complexity
- finesseSubtle, deft handling
- delicacyRefined sensitivity or rarity
- artistryExceptional creative skill
presentation · plating · garnish · decoration · showpiece · centerpiece · sculptural · ornate
French pastry shop
mousse
Airy whipped preparation
custard · clafoutis · profiterole · eclair · macaron · fondant · gelato · sorbet · trifle · pavlova
amuse-bouche
Complimentary chef's tasting bite
- intermezzoBrief linking musical passage
- sorbetFrozen fruit confection
- savoryAppetizing, not sweet
canapé · granita · appetizer · degustation · service · plating · presentation
refinement
Elegance of manner
- sophisticationCultured elegance and complexity
- finesseSubtle, deft handling
- delicacyRefined sensitivity or rarity
artistry · presentation · plating · garnish · decoration · showpiece · centerpiece · sculptural · ornate · elaborate
patisserie
French pastry shop
entremetsmain course
Primary dish served
entrée · pièce de résistance · main dish · roast · first course
entremetshearty meal
Generous, satisfying portion
feast · stew · casserole · groaning board · meat and potatoes