Label
All
0
Clear all filters

Amuse Bouche

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

An amuse bouche (ah mews boosh) is a tiny appetizer or hors d’oeuvre offered, compliments of the chef and usually in more expensive restaurants, to guests seated at their tables, either before or after they have ordered from the menu. It is an opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the guests.

Nearly anything that can be served in a tiny portion can be served as an amuse bouche, including salads, soups (in espresso cups), canapés, and little portions of meat, fish, or vegetable with a few drops of sauce and a garnish. Usually chefs don’t use a separate category of recipe for these items but borrow something from one of their regular menus, preferably not a dish on the menu that evening, and give it a different presentation, garnish, or sauce.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title