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Amuse-bouche
Bite-sized hors d'œuvre
Bite-sized hors d'œuvre
| Field | Value |
|---|---|
| name | Amuse-bouche |
| image | Parmesan Pannacotta - Amuse Bouche - Lake House Restaurant, Daylesford.jpg |
| image_size | 250px |
| caption | A Parmesan panna cotta amuse-bouche |
| alternate_name | Amuse-gueule |
| country | France |
| course | Hors d'oeuvre |
An amuse-bouche (; ) or amuse-gueule (, ; ) is a single, bite-sized* hors d'œuvre*.{{cite book | editor-first=Kenneth |editor-last=Murray | title=Bon Appétit: A Dictionary of French Restaurant Terms | publisher=Concorde French Language Publications |year=2006 |isbn=0-9545991-2-8 |page=3
The term is French and literally means "mouth amuser". The plural form may be amuse-bouche or amuse-bouches.{{cite book | first =Patrick | last = Burgel | title=Le petit dictionnaire des pluriels: 5000 mots |isbn=2-84855-114-3 | publisher=Éditions Carnot |location=Chatou |year=2005 |page=35 In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries,{{cite news
In restaurants
The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. It differs from other hors d'œuvres in that it is small, usually just one or two bites, preselected by the chef and offered free of charge to all present at the table.
The function of the amuse-bouche could be played by rather simple offerings, such as a plate of olives or a crock of tapenade. It often becomes a showcase, however, of the artistry and showmanship of the chef, intensified by the competition among restaurants. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants around the world, "The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites".{{cite book
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).{{cite news| title = Choice Tables; Hard by the Chateau, Royal Eating
Gallery
File:Hamachi - amuse bouche.jpg|A Japanese-influenced amuse-bouche: hamachi, salmon roe, basil, basil flower File:Amuse Bouche at a French restaurant.jpg|Amuse-bouche served at a French restaurant File:Amuse bouche (997664859).jpg|Celery soup with sauteed corn and jicama
References
References
- (plural pronounced the same in French even when ([http://www.larousse.fr/dictionnaires/francais/amuse-bouche/3133?q=amuse+bouche#380934 sometimes]) spelled with an ''s'': '''''amuse-bouches''''')
- (2011). "Dictionnaire Le Petit Robert". Éditions Le Robert.
- "Centre National de Ressources Textuelles et Lexicales (CNRTL)".
- Clark, Melissa. (2006-08-30). "Tiny Come-Ons, Plain and Fancy". [[The New York Times]].
- Bittman, Mark. (2001-02-11). "Choice Tables; There's No Free Lunch in London, But Prix Fixe Eases the Sting". [[The New York Times]].
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