Our recipes Meat

French cuisine is known for its rich and flavorful dishes, and the starters, or "entrees" as they are called in French, are no exception. One popular type of entree in French cuisine is those that feature meat as the main ingredient. Some classic examples of French starters with meat include:

Pâté: A type of spread made from ground meat, typically pork or liver, that is seasoned with herbs and spices. Pâté can be served on crackers or bread as an appetizer.
Terrine: Similar to pâté, a terrine is a type of meatloaf that is made with a variety of meats, such as pork, beef, or game, and often includes vegetables and herbs. Terrines are typically served chilled and sliced for an appetizer.
Croquettes: These are small, fried balls of mashed potatoes and meat, such as chicken or beef. Croquettes are a classic French starter that can be served with a variety of sauces.
Tarte Tatin: A savory tart made with puff pastry and filled with caramelized onions and bacon or ham.
Quiche Lorraine: A savory custard tart with bacon, onions and Gruyere cheese.

Another popular French starter with meat is escargots, which are snails cooked in butter, garlic, and parsley. Escargots are typically served in their shells as an appetizer.

One of the most famous French starters with meat is Foie gras, which is the liver of a duck or goose that has been specially fattened. Foie gras is typically served as a terrine or pâté and is often paired with toast or crackers.