Another Word For Hors doeuvres

Meaning

"Hors d'oeuvres" refers to small dishes or appetizers served before the main meal. These bite-sized foods are typically enjoyed at gatherings or parties to stimulate the appetite and may include a variety of items such as finger foods, canapés, or small, savory snacks. They are often presented in an appealing way to enhance the dining experience.

Synonyms

• Appetizers
• Starters
• Canapés
• Amuse-bouches
• Snacks

Antonyms

• Main course
• Entrée
• Dessert
• Full meal

Etymology

The term "hors d'oeuvres" comes from the French language, where "hors" means "outside" and "d'œuvre" means "of the work." Together, it translates to "outside of the works," implying that these items are served outside of the main courses.

Examples

1. For the wedding reception, the caterer prepared a variety of hors d'oeuvres, including shrimp cocktails and stuffed mushrooms.
2. At the gallery opening, guests mingled while enjoying hors d'oeuvres and fine wine.
3. The chef suggested a selection of hors d'oeuvres to accompany our drinks before the main course was served.