Amuse-bouche
| Part of the Protocol and Meals series |
|---|
| Formal meals |
| Brunch * High Tea * Dinner |
| Common meals |
| Breakfast * Brunch * Lunch * Dinner * Supper |
| Components & courses |
| Amuse-bouche * Appetizer * Cheese * Dessert * Drink * Entrée * Entremet * Fruit * Main course * Nuts * Salad * Side dish |
| Related concepts |
| Banquet * Buffet * Cuisine * Eating * Etiquette * Food * Formal Four * High Tea |
An amuse-bouche is a single, bite-sized hors d'œuvre.] Amuse-bouches are different from appetizers in that patrons do not order from a menu; they are served free and according to the chef's selection alone. They are served to prepare the guests for the meal and to offer a glimpse of the chef's style.
The term is French and literally means "mouth amuser." The plural form may be amuse-bouche or amuse-bouches. In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries, being a euphemistic hypercorrection that appeared in the 1980s on restaurant menus and used almost only there. (In French, bouche refers to the human mouth, while gueule means the wider mouth of an animal, e.g. dog, though commonly used for mouth and derogatory only in certain expressions, e.g. "ferme ta gueule.")
In restaurants
The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, emphasizing more petite, more intensely flavored 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 to all at the table.
Simple offerings, such as a plate of olives or a crock of tapenade, could serve as the amuse-bouche. However, it often becomes a showcase for the chef's artistry and showmanship, intensified by the competition among restaurants. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants worldwide, "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-starred restaurants and those aspiring to that category (as recently as 1999, The New York Times 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 and a large and varied collection of specialized china for serving the amuse. Attractive plates, demitasse 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 to ingredients in the amuse.
Examples
External links
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