Today, almost any excellent thing can be a piece de resistance, whether the context is art, architecture, fashion, or literature. Originally, however, this French phrase applied only to the chief dish in a multi-course meal, the one that, along with the roast, defined the third course of the dinner. The phrase literally means piece of resistance, suggesting either that the dish was so colossal it would resist the diners’ attempts to subdue it with their knives and forks, or that the guests had to resist eating too much of the earlier dishes to save room for this one. The phrase was first used in English in the mid nineteenth century and within a generation had developed its larger sense of any object, gastronomic or otherwise, that inspired admiration.
The primary entrée of a meal, typically involving meat, poultry, or game, served alongside a sauce or stuffing. However, the term may also be employed in reference to an intricate salad or dessert.