noun a small dish served between courses or as a dessert in a French meal
In the culinary arts, an entremet is a type of dessert that is typically served between courses of a meal.
Entremets are often found on the menu of fine dining establishments as a luxurious and indulgent sweet treat.
Entremets have a long history in French cuisine, where they are considered an essential part of a formal meal.
Pastry chefs specialize in creating intricate and visually stunning entremets that showcase their skills and creativity.
Entremets are known for their elaborate presentation, often featuring layers, textures, and flavors that delight the senses.
In the culinary world, an entremet refers to a type of dessert typically served between courses in a formal meal. It can also refer to a layered cake or mousse dessert.
For pastry chefs, an entremet is a type of multi-layered cake or dessert that requires skill and precision in its assembly and decoration.
Food critics may use the term entremet when reviewing a restaurant's dessert menu or evaluating the presentation and taste of a specific entremet dish.