There are a lot of French words and phrases that have entered the English vernacular and many of them are food-focused: sauté fricassée and crêpe to name a few. But perhaps the one most associated with fine dining is "amuse-bouche" (pronounced "ahmooz-boosh"). It's not just fun to say — it's fun to eat too.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 What The Food | 2021-01-01 06:30:07 |  10,596 Views |
Amuse Bouche || Starters || Learn more about || For Beginners || by Shantanu Bhalla
In the world of fine dining an amuse-bouche is a complimentary small bite served at the beginning of a meal often presented as a "gift from the chef." The word "amuse-bouche" is a contraction of two French words: "amuser" (meaning "to amuse") and "bouche" (meaning "mouth"). It is a category whose name literally means "mouth amuser" or "that which amuses the mouth." What's not to like?
But how is an amuse-bouche different from a regular appetizer or that other French word meaning small bites: hors d'oeuvres? An amuse-bouche is often served in fancy restaurants has a specific purpose and functions differently than an appetizer.
An amuse-bouche is a small dish consisting of one or two bites that serves as a chef’s first impression to guests. It may be small but it’s packed with big flavors meant to whet the palate in preparation for the meal to come. It piques the guests’ appetite and interest and showcases the chef’s culinary skills. Yes it’s fancy but it’s usually fun and playful too. (Like this episode of “Top Chef” season 20 where the contestants were asked to make creative amuse-bouches on Ritz crackers.)
