Amuse bouche
Encyclopedia
An amuse-bouche amyzbuʃ or amuse-gueule [amyzɡœl] is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef's selection alone. These, often accompanied by a complementing wine
, are served as a little tingler for the taste bud
s both to 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". The plural form is amuse-bouche or amuse-bouches.
The original French word, more frequently employed, is or "tidbit", although amuse-bouche is more often used on menus in fine dining restaurants, as the word gueule is often an impolite way of saying bouche.
The amuse-bouche as an identifiable course arose during the Nouvelle Cuisine
movement, which emphasized smaller, more intensely flavored courses. 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 olive
s or a crock of tapenade
. But the course often becomes a showcase for the artistry and showmanship of the chef as well as one-upmanship
among restaurants. Jean-Georges Vongerichten
, a popular celebrity chef with multiple restaurants around the world who is based in 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".
At some point, the amuse moved 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
still provided a parenthetical explanation of the course). 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, although it may also appear between main courses. 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 large Asian-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.
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
, are served as a little tingler for the taste bud
Taste bud
Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue, soft palate, upper esophagus and epiglottis, which are called papillae. These structures are involved in detecting the five elements of taste perception: salty, sour,...
s both to 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". The plural form is amuse-bouche or amuse-bouches.
The original French word, more frequently employed, is or "tidbit", although amuse-bouche is more often used on menus in fine dining restaurants, as the word gueule is often an impolite way of saying bouche.
Usage in restaurants
Nouvelle Cuisine
Nouvelle cuisine is an approach to cooking and food presentation used in French cuisine. By contrast with cuisine classique, an older form of French haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.-History:The term...
movement, which emphasized smaller, more intensely flavored courses. 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 olive
Olive
The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...
s or a crock of tapenade
Tapenade
Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas . It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread...
. But the course often becomes a showcase for the artistry and showmanship of the chef as well as one-upmanship
One-upmanship
One-upmanship is the art or practice of successively outdoing a competitor.The term originated as the title of a book by Stephen Potter, published in 1952 as a follow-up to The Theory and Practice of Gamesmanship and Lifemanship titles in his series of tongue-in-cheek self-help books, and film ...
among restaurants. Jean-Georges Vongerichten
Jean-Georges Vongerichten
Jean-Georges Vongerichten is a French chef. He was born in Alsace, France, in 1956 and now resides in the United States of America. Vongerichten commands restaurants in culinary capitals Las Vegas, London, Paris and Shanghai, as well as New York's Jean Georges restaurant...
, a popular celebrity chef with multiple restaurants around the world who is based in 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".
At some point, the amuse moved from an unexpected bonus to a de rigueur offering at Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
-starred restaurants and those aspiring to that category (as recently as 1999 The New York Times
The New York Times
The New York Times is an American daily newspaper founded and continuously published in New York City since 1851. The New York Times has won 106 Pulitzer Prizes, the most of any news organization...
still provided a parenthetical explanation of the course). 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, although it may also appear between main courses. 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 large Asian-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.