Answer:
hors d'ouevre
Hors d'oeuvre ?
entre'
Amuse Bouche.
GOOGLE SEARCH!
Tappas....oh hang around that's not right..
amuse-gueule!!
Amuse-bouches are tiny bite-sized morsels served before the hors d'oeuvre or first course of a lunchtime. These, often accompany by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the lunchtime and to offer a glimpse into the chef's approach to cooking.
The word is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please]. The artistic French word, more frequently employed, is amuse-gueule (gueule is slang for mouth but in certainty means animal's mouth (one word within French)), although amuse-bouche is considered more polite and is usually used on menus in more cultivated restaurants.
My husband is French (from the South of France) and beside his family we other have an "apéritif" earlier the meal (lunch or supper) consisting of drinks, and appetizer-type foods. (olives, nuts, canapés, veggies & dips, chips, etc.)
I mull over this is the word you're looking for.
Maggy's right, its "apéritif"
um have u ever tried google furrow its a search site call google lol
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