Amuse bouche

From ArticleWorld

Amuse bouche is a French term meaning “mouth amuser”. It is derived from two words : bouche meaning ‘mouth’ and amuse meaning ‘to please’. An amuse bouche is similar to a hors d’oeuvre. It is a tiny morsel usually served at the beginning of a meal. It is also known as “small food”.

An amuse bouche is a bite – sized snack served first to the guests. It acts as an appetizer and is usually accompanied by a complementing glass of wine. It is mostly served at formal parties or dinners.

The main purpose of an amuse bouche is to tantalize the taste buds. It also gives a sneak – peek into the chef’s style of cooking. They are usually attractively decorated to catch attention.

Amuse bouche is described as “little bites of food to amuse the mouth, invigorate the palate, and whet the appetite, as served in fine restaurants”. They are also served at informal occassions. In this case they are also called amuse guele and described as “casual little bites to whet the appetite before a meal, typically served in a bistro or brasserie”. Because of their visual appeal and tantalizing flavors, they are also referred to as culinery jewels.

Amuse bouches are the platform for showcasing the chef’s talents at cooking, his individuality and vividness of imagination. There are no set rules for its preparation. Chefs use a vast range of ingredients for this important presentation. Unusual spices and twists are often experimented with in these items. These are tried by even the most wary diners because of the small size.

This food had gained immense popularity since the 1990s. It is a unique and better way to sample the chef’s fare without ordering bulky portions. This is also labeled as “grazing”.