An ''amuse-bouche'' (; ) or ''amuse-gueule'' (, ; ) is a single, bite-sized''

hors d'œuvre An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...

''. Amuse-bouches are different from

appetizer An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...

s in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style. The term is

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

and literally means "mouth amuser". The plural form may be ''amuse-bouche'' or ''amuse-bouches''. In France, is traditionally used in conversation and literary writing, while ''amuse-bouche'' is not even listed in most dictionaries, being a

euphemistic A euphemism () is an innocuous word or expression used in place of one that is deemed offensive or suggests something unpleasant. Some euphemisms are intended to amuse, while others use bland, inoffensive terms for concepts that the user wishes t ...

hypercorrection In sociolinguistics, hypercorrection is non-standard use of language that results from the over-application of a perceived rule of language-usage prescription. A speaker or writer who produces a hypercorrection generally believes through a mis ...

that appeared in the 1980s on restaurant menus and used almost only there. (In French, ''bouche'' refers to the human mouth, while ''gueule'' may mean the mouth or snout of an animal, though commonly used for ''mouth'' and derogatory only in certain expressions.)

In restaurants

The amuse-bouche emerged as an identifiable course during the

nouvelle cuisine ''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased e ...

movement, which emphasized smaller, more intensely flavoured courses. It differs from other '' hors d'œuvres'' in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table. The function of the amuse-bouche could be played by rather simple offerings, such as a plate of

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ' ...

s or a crock of

tapenade Tapenade (; oc, tapenada ) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, ''tapenas'' (). It i ...

. It often becomes a showcase, however, of the artistry and showmanship of the chef, intensified by the competition among restaurants. According to

Jean-Georges Vongerichten Jean-Georges Vongerichten (; ; born in Alsace, France, on 16 March 1957) is a French chef.

, a popular New York celebrity chef with restaurants around the world, "The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites". At some point, the amuse-bouche transformed from an unexpected bonus to a ''de rigueur'' offering at

Michelin Guide The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of ...

-starred restaurants and those aspiring to that category (as recently as 1999, ''

The New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...

'' provided a parenthetical explanation of the course). This in turn created a set of logistical challenges for restaurants: amuse-bouche must be prepared in sufficient quantities to serve all guests, usually just after the order is taken or between main courses. This often requires a separate cooking station devoted solely to producing the course quickly as well as a large and varied collection of specialized china for serving the amuse. Interesting plates,

demitasse A demitasse (; French: "half cup") or demi-tasse is a small cup used to serve espresso. It may also refer to the contents served in such a cup (though that usage had disappeared in France by the early 20th century). A demitasse typically has a ...

cups, and large Asian-style soup spoons are popular choices. In addition, the kitchen must try to accommodate guests who have an aversion or

allergy Allergies, also known as allergic diseases, refer a number of conditions caused by the hypersensitivity of the immune system to typically harmless substances in the environment. These diseases include hay fever, food allergies, atopic derm ...

to ingredients in the ''amuse''.

Gallery

File:Hamachi - amuse bouche.jpg, A

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

-influenced amuse-bouche: '' hamachi'',

salmon roe Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Global Hi ...

basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...

, basil flower. File:Amuse Bouche at a French restaurant.jpg, Amuse-bouche served at a French restaurant. File:Amuse bouche (997664859).jpg, Celery soup with sauteed corn and

jicama ''Pachyrhizus erosus'', commonly known as jícama ( or ; Spanish ''jícama'' ; from Nahuatl ''xīcamatl'', ) Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícam ...

References

External links

* {{DEFAULTSORT:Amuse-bouche Appetizers Courses (food) French cuisine Culinary terminology

In restaurants

Gallery

See also

References

External links