hors d'oeuvre

[ awr durv; French awr dœ-vruh ]

noun

, plural hors d'oeuvre, hors d'oeuvres [awr , durvz, aw, r, , dœ, -v, r, uh].

1. a small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers or small pieces of toast, for eating at cocktail parties or other gatherings where drinks are served with no other food.
2. an appetizer, as a relish or more elaborate preparation, served before or as the first course of a meal.

hors d'oeuvre

/ ɔr dœvrə; ɔː ˈdɜːvr /

noun

1. an additional dish served as an appetizer, usually before the main meal

Word History and Origins

Origin of hors d'oeuvre¹

1705–15; < French: outside of the main course

Word History and Origins

Origin of hors d'oeuvre¹

C18: from French, literally: outside the work, not part of the main course

Example Sentences

"Hors d'oeuvres were meant to be available to all guests. And the leftovers from the dinner were the promised hors d'oeuvres."

From BBC

There are hors d'oeuvres for both teams: England a date with Ireland at Lord's, Australia a probable appearance in the World Test Championship Final.

From BBC

I was ready for a change, ready to walk on the wild side, ready to make a version of a spicy, cheesy, crispy hors d'oeuvre about which I could get excited.

From Salon

The White House kitchen is able to serve 140 dinner guests and hors d'oeuvres for up to 1,000 people.

From BBC

Everything you love about the classic hors d'oeuvre in the form of a family-friendly sheet pan dinner.

From Salon

Related Words

• starter