Hors-d\'oeuvre
In the traditional meal, the hors-d'oeuvre corresponds to the first dish. It can be followed by a Potage; the entry coming only in third position.
WITH the 21e century, the number of mets of a meal fell much and the terms “hors-d'oeuvre” and “entry” tend to merge.
The “settings in mouth” are small salted mets which accompany aperitif.
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