Vocabulaire de l'hôtellerie et la restauration
Vocabulary for the hotel and catering industry

Il y a aussi 3 explications dans les descriptions de plats. L'orthographe de "hor" a peut être été modifiée.

• hors d'œuvre : appetisers
• hors d'œuvre : light and stimulating finger food eaten before the main meal (literally, "outside the works") as an appetizer; the term is often misspelled: when used as a collective noun it has no final s, but a group of specific appetizers takes the plural s.
• hors-d'œuvre : appetizer; also can refer to a first course.

Il y a aussi 3 descriptions de fromage débutant par "hor". L'orthographe de "hor" a peut être été modifiée.

• Obatzda (Germany) : a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert, and one third butter. Then a spice mix is added.
• Olivet (France) : a whole or partially skimmed-milk cow's cheese similar to Camembert, from Orleans; it is eaten very fresh or matured for a month, when it develops a delicate blue rind and is called Olivet Bleu.
• Ossau-iraty (France) : a raw and unpasteurized sheep's milk produced in the Northern Basque Country and in Béarn. It is an uncooked cheese made through pressing.