HORS D'OEUVRES: literally "outside the main work" ... appetizers

By MsW

"Hors d'oeuvres" refers to small, appetizing dishes served before the main course of a meal. These dishes are often bite-sized and can range from various finger foods to small portions of savory items.

The term "hors d'oeuvres" originates from French, literally meaning "outside the work" or "apart from the main work." It refers to these small dishes served before the main meal, which are separate or apart from the main culinary creation of the chef.

Here are five sample sentences using "hors d'oeuvres":

  1. The restaurant offered a delightful assortment of hors d'oeuvres, from miniature quiches to stuffed mushrooms.

  2. Guests mingled and enjoyed the selection of hors d'oeuvres while waiting for the formal dinner to begin.

  3. The caterer prepared an array of elegant hors d'oeuvres for the cocktail reception.

  4. As a starter, the chef served creative and flavorful hors d'oeuvres that intrigued everyone's taste buds.

"Hors d'oeuvres" sets the tone for a meal, offering a preview of flavors and textures to come, often adding to the overall dining experience.


What's the origin of "hors d'oeuvres"?
William and Mary Morris' Dictionary of Word and Phrase Origins: "The French phrase hors d'oeuvres literally means 'outside the works.' Originally it was an architectural term referring to an outbuilding not incorporated into the architect's main design. The phrase was borrowed by France's culinary experts to indicate appetizers customarily served apart from the main course of a dinner. Thus hors d'oeuvres are, quite literally, outside the main design of the meal. "

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