A meal often consists of three courses, ''hors d'œuvre'' or ''entrée'' (introductory course, sometimes soup), ''plat principal'' (main course), ''fromage'' (cheese course) or ''dessert'', sometimes with a salad offered before the cheese or dessert. Hors d'œuvres could include terrine de saumon au basilic, lobster bisque, foie gras, French onion soup or a croque monsieur. The plat principal could include a pot au feu or steak frites. The dessert could be mille-feuille pastry, a macaron, an éclair, crème brûlée, mousse au chocolat, crêpes, or Café liégeois.