It starts off with le hors-d’œuvre also called l’entrée.
These are appetizers at the beginning of the meal. The word ‘entrée ’ means entrance or beginning, hence justifying its place in the sequence of courses. Mostly the appetizers are ‘Canapés’. These are small one- bite decorative finger food which has a bread slice as their base and are topped with veggies, beacon, or fish meat and garnished with Basil or Parsley.
Some commonly eaten appetizers are Anchovy Canapés (top right), Sardine Canapés (top left), Mousse de Saumon Canapés (bottom left), Brandade de morue Canapés (bottom right), Tapenade Canapés etc.