Amuse-bouche
Amuse-bouche (pronunciation: /əˌmyzˈbo͞oSH/; etymology: French, literally 'mouth amuser') is a term used in the culinary world.
Definition
An amuse-bouche is a single, bite-sized hors d’oeuvre. Unlike appetizers, they are not ordered from a menu by patrons, but are served gratis and according to the chef's selection alone. The term is French and literally means "mouth amuser", but in practice, the term is usually used to describe a small, complimentary course served at the beginning of a meal.
History
The concept of the amuse-bouche originated in France, where it was traditionally used to prepare the guest's palate for the meal and to offer a glimpse into the chef's approach to cooking. The practice has since spread to various other parts of the world, including the United States and the United Kingdom.
Usage
In fine dining restaurants, the amuse-bouche is typically a showcase for the chef's creativity and use of seasonal, local ingredients. The dish is usually paired with a complementary wine or cocktail.
Related Terms
- Appetizer: A small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.
- Hors d'oeuvre: A small dish served before a meal.
- Culinary art: Art of preparing, cooking and presenting food, usually in the form of meals.
- Chef: A professional cook, typically the chief cook in a restaurant or hotel.
See Also
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