Tags: Food.
Hors d’oeuvre (/ɔr ˈdɜrv ˈdɜrvr(ə)/; French: hors d’œuvre [ɔʁ dœvʁ] literally apart from the [main] work) or the first course are food items served before the main courses of a meal typically smaller than main dishes and often meant to be eaten by hand (with minimal use of silverware).
