* Entrées: This is the most common and general term for starters in French. It literally translates to "entrances" and refers to the first course of a meal.
* Hors-d'œuvre: This is a more formal term for small, savory snacks that are often served before the main course.
* Apéritifs: This refers to alcoholic drinks that are served before a meal, but it can also be used to describe small, savory snacks that accompany them.
* Amuse-gueules: This translates to "mouth pleasers" and refers to small, bite-sized appetizers that are often served as a complimentary snack.
The best way to choose the right term depends on the specific situation. For example, if you're at a restaurant and looking at the menu, you would likely use "entrées". But if you're talking about a casual gathering, you might use "hors-d'œuvre" or "amuse-gueules".