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Medieval banquets in the West were elaborate, multi-course events that would last for hours and hours and include performances. From these operatic meals were derived many terms that now define parts of Western meals.

Entrée

The "entry" to the meal proper, traditionally served after the fish and before the meat courses. The entree provides a transition from the earlier smaller dishes to the item intended to be the focus of the meal (or piece de resistance). At Medieval banquets, where each of the several courses might include such focal dishes, they would all have been preceded by entrees.

Dessert

From the French word desservir, "to clear the table." At a Medieval banquet, a table was laid with fantastic dishes, all of which were removed before the arrival of the last course. Dessert was originally quite light, and it was intended to clear the palate -- and the state of mind. Stalks of fennel to sweeten the breath, dishes of rose water to cleanse the hands, and small confections were among the items provided.

Entremets

A mets is a course, and the entremets meant, originally, a break between the courses. Today, an entremets is a side dish. In the Middle Ages, an entremets would have been an elaborate performance or a dish whose very presentation was diverting (say, four and twenty blackbirds, baked in a pie) and which was meant more to be witnessed than eaten. "At banquets in medieval England, this was called a soteltie, or subtlety." Contrary to how we use subtle today, soteltie in the banquet context reflects an earlier meaning of subtle, ingenuity.

Hors d'Oeuvres

Translated literally, the phrase means "outside of the main work." These were small items that were arranged around the elaborate creations that were the focal dishes during all the courses at Medieval banquets. With the introduction of service à la russe, the presentation of hors d'oeuvres was restricted to before the meal only.

Pièces de Résistance

These were the biggest, most spectacular dishes offered at the Medieval feast - and there were always multiples pièces to resist. Two possible explanations for this term have been suggested. One is that these impressive edifices of food were meant to be "attacked" by the diners. The other is that it was necessary to practice restraint (resistance) at the earlier stages of the meal, in order to save room for such magnificent gastronomic creations. With the introduction of service à la russe, there came to be only one pièce de résistance served during the meal.

Relevé, or "Remove"

At banquets in the Middle Ages, these were the meat or fish dishes presented just after the removal of the soup tureens (which were among the first items served). The word is now used for any dish replacing a dish from a previous course.