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An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ]), 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 dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view: 1. * General hors d'oeuvre 2. * Classical hors d'oeuvre

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  • Horsd’œuvre (de)
  • Hors d'oeuvre (en)
  • 오르되브르 (ko)
  • オードブル (ja)
  • Hors-d'oeuvre (nl)
  • Hors d'œuvre (sv)
rdfs:comment
  • オードブル（フランス語: Hors-d'œuvre オルドゥーヴル）とは、フルコースでスープの前に出される最初の料理を意味する。直訳するとフランス語で『番外の作品』即ち「メインではない料理」となる。食欲をそそることが目的であるため、量が少なく、塩分や酸味がやや強めのことが多い。 伝統的な西洋料理（コース料理）以外一般では前菜、アペタイザー（Appetizer）という。ただし、アペタイザーは前菜や食前酒など、主菜の前に提供されるサービス一切を指す言葉であり、英語圏においても、コース料理等の前菜は「オードブル」と呼ぶのが普通である。 初期のフランス料理ではコースの最初ではなく、日本で言う「お通し」のような物であった。 (ja)
  • 오르되브르(프랑스어: hors-d'œuvre)는 프랑스 요리를 비롯한 유럽 요리에서 주요리 전에 내는 전채이다. (ko)
  • Een hors-d'oeuvre (Frans: hors d'œuvre, "buiten het hoofdgerecht") maakt als voorgerecht deel uit van een maaltijd. Ook wordt het wel als middagmaaltijd geserveerd. Een hors-d'oeuvre bestaat vaak uit salade, kleine hapjes, vlees, vis, groente of brood. (nl)
  • Hors d'œuvre [ɔʁˈdœvʁ] (franska, egentligen 'utanför verket'), är lätta, aptitretande smårätter som inte ingår i den egentliga menyn. De serveras varma eller kalla som inledning till måltiden, alternativt direkt efter soppa eller fiskrätt. Hors d'œuvre serveras även som lättare mål vid cocktailpartyn eller mindre bjudningar. (sv)
  • Horsd’œuvre oder Hors d’œuvre (franz. [ɔʁˈdœvʁ] , „außerhalb des Werkes“) bezeichnet in der klassischen französischen Küche eine Art Vorspeise. Es sind in der Regel sehr kleine Portionen, die kalt oder warm serviert werden können. Synonyme für Horsd’œuvre sind: Antipasto, Appetithäppchen, Appetizer, Amuse-Gueule. In der klassischen Küche wird die Bezeichnung aber auch für die Vorspeise per se gebraucht. Horsd’œuvre froid bezeichnet die kalten Vorspeisen, Horsd’œuvre chaud die warmen. (de)
  • An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ]), 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 dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view: 1. * General hors d'oeuvre 2. * Classical hors d'oeuvre (en)
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