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Perhaps you’ve gone to a fine dining restaurant before and been presented with a tiny appetizer that you didn’t order “compliments of the chef,” and asked yourself, “what is going on?” You’ve just encountered the Amuse Bouche (“mouth pleaser” in French, aka amuse-gueule) or, as chefs often call them, “an amuse.” Amuses vary wildly depending on the restaurant and the style of the chef, but here are some generalizations you can rely upon: An Amuse Bouche is: Tiny – usually only enough for a bite or two per person. Apart from that, your amuse could be darn near anything, depending on what the chef has on hand and what dish they felt like designing. Because the amuse can change from day to day (and even meal to meal) it’s the perfect place for the chef to experiment, play, and display their art in a few perfect bites. It could be their interpretation of a dish they had somewhere else and loved or a crazy idea that popped into their head that they just had to try. Post your comment here:2 Responses to “What is an amuse bouche?” |
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June 4th, 2018 at 12:38 amAly