Amuse bouche

An amuse bouche, also called an amuse gueule, is a tiny bite-sized morsel traditionally served before the first course of a meal. Amuse bouche are different from appetizers, in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

The term is French, literally translated to "mouth amuser" [for "bouche" = mouth; "amuser" = to amuse, to please] . The proper plural form is amuse-bouche (no "s" on either word). The original French word, more frequently employed, is "amuse-gueule" ("gueule" is slang for mouth but in fact means "animal's mouth" (one word in French)), although "amuse-bouche" is more often used on menus in fine dining restaurants. [ [http://query.nytimes.com/gst/fullpage.html?res=9C06E3DB1F30F931A15754C0A96E958260 First A Little Something From the Chef...Very Very Little] New York Times William Grimes July 22, 1998]

Usage in restaurants

The amuse bouche as an identifiable course arose during the Nouvelle Cuisine movement, which emphasized smaller, more intensely flavored courses.cite news |title=Tiny Come-Ons, Plain and Fancy|author=Clark, Melissa |publisher= [http://www.nytimes.com/2006/08/30/dining/30amus.html?ex=1314590400&en=2ffe25ac23f1be0b&ei=5088&partner=rssnyt&emc=rss The New York Times] |date=2006-08-30] It is distinguished from other kinds of hors d'œuvres by three characteristics. It is small, usually just one or two bites. It is the same for all of the guests at the table. And finally, it is not ordered by anyone; rather it is offered free of charge. The functional role of the amuse-bouche could be met by rather simple offerings - a plate of olives or a crock of tapenade. But the course often becomes a showcase for the artistry and showmanship of the chef as well as oneupmanship among restaurants. Jean-Georges Vongerichten, a popular celebrity chef with multiple restaurants around the world and based out of New York City has stated that: "The amuse-bouche is the best way for a great chef to express his big ideas in small bites."cite book|title=Amuse-Bouche|author=Rick Tramonto and Mary Goodbody|publisher=Random House|month=October | year=2002]

At some point, the amuse moved from an unexpected bonus to a "de rigueur" offering at Michelin starred restaurants and those aspiring to that category (as recently as 1999 "The New York Times" still provided a parenthetical explanation of the course). cite news |title=Choice Tables; Hard by the Chateau, Royal Eating|author=Friedrich, Jacqueline |publisher= [http://query.nytimes.com/gst/fullpage.html?sec=travel&res=9F01EFDA113EF932A25751C0A9679C8B63 The New York Times] |date=1999-01-24] This in turn created a set of logistical challenges for restaurants. Not only does it require imagination, intensity, and inspiration, but it must also be prepared in sufficient quantities to be served to all guests, usually just after the order is taken. This often requires a cooking station devoted to producing the course quickly. It also requires a large and varied collection of specialized china for serving the amuse. Interesting plates, demitasse cups, and oversized Chinese-style soup spoons are popular choices. The kitchen also must be able to accommodate guests who have an aversion or allergy to ingredients in the amuse. cite news |title=Choice Tables; There's No Free Lunch in London, But Prix Fixe Eases the Sting|author=Bittman, Mark |publisher= [http://query.nytimes.com/gst/fullpage.html?sec=travel&res=9F01EFDA113EF932A25751C0A9679C8B63 The New York Times] |date=February, 11 2001]

ee also

*hors d’œuvre
*tapas

References

External links

* [http://www.wordsmith.org/words/amuse-bouche.html A.Word.A.Day -- amuse-bouche]
* [http://www.finedinings.com/amuse-bouche.htm Amuse-Bouche recipes]