Hors d'oeuvre
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An hors d'oeuvre, entrée, appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the
A tray of canapés, a form of hors d'oeuvres, at a cocktail party
Hors-d'oeuvres (1623) by Pieter Claesz
Various crudités served at a cocktail party
Steward in a vintage 1920s railcar serving canapés on a tray as part of butler style service
Apéritif and digestif
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Apéritifs and digestifs are drinks, typically alcoholic, that are normally served respectively before and after a meal.
Hors d'oeuvre
…when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal. They…
Fino sherry is a classic apéritif.
Apéritifs paired with mixed nuts and bread twists
Le Mont Corbier liqueur served as a digestif