Did you know that the term 'Hors d’oeuvres', which translates to 'outside the work', originated in France? It's a notion that these small, savory dishes are not part of the main meal — the 'work' — but instead, they're served outside of it, or before it, to stimulate the appetite. These appetizers can range from simple selections, like cheese and crackers, to elaborate preparations, like skewers of seared scallops or small meatballs. What's really interesting, too, is that besides whetting the appetite, hors d’oeuvres also provide an opportunity for the chef to showcase their creativity and innovation. True food connoisseurs often judge a chef's expertise by the quality, presentation, and innovative spirit shown in the hors d'oeuvres.
