Definition & Meaning of "hors d'oeuvre"

What is a "hors d'œuvre"?

Hors d'œuvre is a French term that refers to appetizers or small dishes served before the main course of a meal. It translates to "apart from the main work," indicating that these dishes are separate from the main meal. Hors d'œuvres are typically served cold or at room temperature and can include a variety of items such as canapés, bruschetta, cheese platters, shrimp cocktail, or vegetable crudités with dip. They are meant to stimulate the appetite and offer a preview of the flavors to come in the main course.