Here are some other ways to say it, depending on the context:
* Hors-d'œuvre: This literally means "outside of the work," and refers to a small dish served before the main course, often as an appetizer.
* Amuse-gueule: This translates to "mouth-amuser" and is used for very small, complimentary bites served before the meal.
* Plat principal: This means "main course" and is used in some contexts to distinguish the first course from the main course.
Therefore, when you want to refer to the first course in French, "entrée" is the most common and generally appropriate term.