Appetizers

The name indicates, that it is about dishes served outside the main meal menu, usually before the soup. France is the classic homeland of the Hors d'oeuvre. We distinguish between cold and hot hors d'oeuvre. They should be light, delicate, not filling, only stimulating the appetite and imagination. Cold - this is among other things: sardines, north, pickles, caviar, olives, cold meats and cold cuts, various salads, meat and fish jellies, Herring, green lettuces, stuffed cucumbers and tomatoes, radishes, sandwiches etc.. The original variety of hors d'oeuvre are English "savories", served after a sweet dessert. These are very spicy dishes, spicy and peppery. They found no supporters outside of England. The French reject the English ,,savories” as culinary heresy, and Rabelais called them "Bacchic Spurs”, as they overstimulate thirst.