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Raviers de hors d'oeuvres riche

Susanwusan

By Susanwusan
in France: Cooking & Baking

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Susanwusan

Susanwusan

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Hi all.  Can someone please tell me what raviers are and then give me some examples of the hors d'oeuvres that might have been made at the Trocadero in 1960?

TdeV

TdeV

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Google translates this as "ravished".

 

Also "Petit plat creux et oblong, dans lequel on sert les hors-d'œuvre."

 

creux = hollow

 
 
 
 
Edited by TdeV
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Duvel

Duvel

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A plat ravier is a (usually small) oval plate with a raised rim, on which small starters (hors-d'œuvres) are served. The suffix riche probably indicates a certain unctuousness …

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Tropicalsenior

Tropicalsenior

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I just talked to a friend who ate many times at the Trocadero and he could just remember that they were famous for their Caprese salad and for appetizers he just remembers their mozzarella sticks with marinara and prosciutto and melon. He said that their menu was primarily Italian if that helps any.

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