Please explain the use of hors-d'ouvres vs amuse-gules or entrée
Freeform Writing Exercise C1
In my opinion, during traditional multi-courses meals, an hors-d'œuvre would be the first dish and an entrée second dish ( but still a starter), nowadays they have the same meaning and you will probably see both used on restaurant menus.
An amuse-gueule (- bouche) is like a canapé but not a proper course.
Hope this helps!
In France, an entrée is what we call an appetiser, "un plat" being what we call an entrée.
An amuse-bouche is a very little treat that the chef might give you. One bite or two. It is never ordered, just given.
As for hors d'oeuvre, as you can see from its context in this speech, it is not served with the meal proper but precedes the meal at, for instance, the cocktail reception.
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