What Are the Courses in a French Dinner?

The French are renowned for their passionate love affair with food. French cuisine is extremely diverse, with a subtle touch of elegance added into even the simplest meal preparations. Those who have never experienced a French dinner should be prepared for a long evening ahead. Not only do French people appreciate each morsel of food slowly, but dining pleasure is also prolonged for up to five or six hours due to the many courses that make up a French dinner:

L'Apéritif (Aperitif)

During the first course in a French dinner, hosts invite guests into their living room and serve them light alcoholic drinks and small appetizers to stimulate their appetites for the meal ahead. The aperitif is also a warm and friendly gesture, indicating the hosts' pleasure at having guests over for dinner. In addition, the aperitif is a way for everyone to become better acquainted. Waiting for any latecomers becomes more bearable in this relaxed environment.

A glass of champagne is the best alcoholic drink to be served during this first course in a french dinner. Other options include light cocktails and drinks that are specific to each French region, such as Kir in the north and Pastis in the South of France. Nuts, olives and crackers are also served alongside these alcoholic beverages. Non-alcoholic aperitif drinks are set aside for any children who are present for the French dinner.

L'Entrée (Appetizer)

Contrary to popular belief, entrée refers to appetizers, not the main course in a French dinner. While it is the second course, the entrée is the start of the dinner that is presented to guests. Hence, it is essential that this course is well thought out and carefully prepared. Appetizers in a French dinner vary from cold dishes such as beef carpacio, Roquefort flan, and salmon mousse with capers to hot dishes like French onion soup, cheese soufflé, and sole filet terrine.

Le Plat Principal (Main course)

The third course in a French dinner may include a wide variation of cooking styles according to the different regions in France. For instance, Bretagne in the northwest of France uses more butter and cream in its cooking, whereas areas in the east of France use more sausages and sauerkraut in their meals. The main course of a French dinner typically includes either meat, fish or poultry, often accompanied by vegetables and/or starches. Wine is served throughout the meal – red wine to go with red meat and white wine to go with white meat or fish. Salad may be served after the main course as a palate cleanser.

Le Fromage (Cheese)

There are more than 400 types of cheese in France, so it should not come as a surprise that cheese, in itself, can be a course in a French dinner. In this course, a cheese board is prepared, consisting of cheese of varying textures and flavors. The cheese board is accompanied by fruits, nuts, and baguette bread on the side, along with more wine, of course.

Le Dessert (Dessert)

Dessert in a French dinner is similar to desserts from other types of cuisines in that it is sweet to the taste and can be either hot or cold. Since it is served towards the end of the French dinner, dessert is commonly light and small to prevent guests from feeling too full. Popular French desserts include chocolate profiteroles, chocolate mousse, and apple tarts.

Le Café (Coffee)

Just like the aperitif, coffee is served as a gesture of gratitude and pleasure at having guests for dinner. Coffee is usually taken in the relaxed atmosphere of the living room. Each guest is served coffee in a small cup, accompanied by a square piece of dark chocolate or a chocolate truffle, which is believed to enhance the aroma and taste of the coffee. An alternative such as tea should be prepared for guests who do not drink coffee.

Le Digestif (Digestif)

The digestif signals the end of a French dinner. Guests are offered small doses of strong alcoholic beverages such as cognac, brandy, or whisky. The cultural practice of serving digestifs at the end of a meal may have declined due to higher awareness of the dangers of drunk driving. Nevertheless, digestifs are still offered during special occasions such as Christmas Eve family dinners.

A French dinner typically consists of multiple courses, each with its own distinct flavors and presentation. The courses can vary depending on the occasion and the host's preferences, but there are usually between three and six courses.

The first course in a French dinner is usually the "entrée," which is a light dish meant to stimulate the appetite. It can be a soup, a salad, or a small portion of fish or meat.

The main course in a French dinner is called the "plat principal." It typically consists of a larger portion of meat or fish accompanied by vegetables and a starch such as potatoes or rice.

The cheese course in a French dinner, also known as the "plateau de fromage," is typically served after the main course. It consists of a selection of cheeses, often including a variety of textures and flavors. It is typically accompanied by bread, crackers, and sometimes fruit or nuts.

The dessert course in a French dinner is called the "dessert." It can be a sweet pastry, fruit, or a more elaborate dessert such as crème brûlée or chocolate mousse. It is usually served with coffee or tea.

The digestif course in a French dinner is an optional course served after the dessert. It consists of a small glass of a high-alcohol spirit such as cognac, Armagnac, or Calvados. It is meant to aid digestion and conclude the meal on a high note.