Hors d'oeuvres are small food items served before the main courses of a meal. The term is French and means "outside the works." Eating small portions before a main meal has been practiced for centuries in cultures around the world. Common hors d'oeuvres include olives, cured meats, cheeses, vegetables and more. When serving hors d'oeuvres, it is recommended to provide 5-7 portions per person for appetizers before a meal and 10-12 portions for finger foods at parties. Buffets or servers passing hors d'oeuvres are good ways to present them so guests can socialize while selecting food.

2. What is Hors d'oeuvre ?
Hors d'oeuvre literally the first course, are food items
served before the main courses of a meal. The French
(singular and plural) is hors d’œuvre; in English, the
ligature is usually replaced by the digraph with the plural
often written as hors d'oeuvres and pronounced the
same

3. Eating small portions of food dates back centuries and
was practiced by many early civilizations. The tapas of
Spain and Portugal were introduced by King Alfonso the
10th, who suffered from a stomach ailment that
necessitated eating small portions. Early tapas consisted
of cured olives, preserved anchovies, ham, cheese and
almonds and were served with wine or beer.

4. The term hors d'oeuvre is French for "outside the works" and
originally referred to buildings outside a main structure. It is now a
common culinary phrase for small foods served outside the main
meal. Greeks and Southwest Asians call their finger foods "meze,"
and the assortment usually includes stuffed grape leaves and grilled
sausages.
Russians refer to appetizers as "zakuski," which conventionally
includes pickled and smoked fish and fresh vegetables served with
vodka or champagne.

5. If appetizers are served before a meal, figure on five to seven
portions per person. For finger foods featured at cocktail parties,
prepare 10 to 12 servings per guest.
Offer sturdy small plates to securely hold the food as people
mingle and sip cocktails and have enough dishes for people to
use different plates throughout the event. For events that last
over two hours, consider presenting a selection of finger food
sweets to wrap up the festivities.

6. Way to serve
Buffets or passed on trays by waiters are good
ways to present hors d'oeuvres as people can
serve themselves and socialize while making
selections. More formal settings have a wait
staff offering hors d'oeuvres to guests on
platters or at serving stations. Since people
are generally mobile while consuming
appetizers, keep the selections simple to eat
with fingers and avoid sauces and gravies that
create spills and drips.

7. I kind of agree with them as Almas Caviar is honored
as the World’s Most Expensive Caviar. Derived from a
100 plus year old Beluga Sturgeon from the Caspian
Sea, the roe is white in color and the older the fish,
the lighter the roe is. Estimated at $25,000 for 1 kg, it
works out to about $700per ounce for these fish
eggs.

8. • Kopi luwak (Indonesian pronunciation) or civet
coffee, refers to the beans of coffee berries once
they have been eaten and excreted by theAsian palm
civet (Paradoxurus hermaphroditus). The name is
also used for marketing brewed coffee made from
the beans.
• It has been called the most expensive coffee in the
world with retail prices reaching €550 / US$700 per
kilogram.
• Kopi Luwak Coffee for $50 is just a simple yet pricey
cup of coffee!

9. The Grand Opulence Sundae
The Grand Opulence Sundae pairs both Tahitian and Madagascarian
vanilla in the ice cream. Creating a bombastic fusion of the world’s
most pedestrian flavor, it covered in edible 23-carat gold leaf to be
presented as the final showstopper. It is also drizzled with the
world’s most expensive chocolate, Amedei Porceleana, and covered
with chunks of rare Chuao chocolate. On top of that, it is further
festooned with exotic candied fruits from Paris, gold dragets,
truffles and Marzipan cherries, and probably the Hope diamond.
Finally it is topped with a tiny glass bowl of fruit-infused Grand
Passion Caviar. The caviar was a late addition because the rainbow
sprinkles originally used kept the cost prohibitively low. The
masterpiece is served in a baccarat Harcourt crystal goblet with an
18-carat gold spoon and all of that cost $1,000!

10. How to make an Hors d'oeuvre :