 AParmesanpanna cotta amuse-bouche | |
| Alternative names | Amuse-gueule |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | France |
Anamuse-bouche (/əˌmuːzˈbuːʃ/;French:[a.myz.buʃ])[1] oramuse-gueule (UK:/əˌmuːzˈɡɜːl/,US:/-ˈɡʌl/;French:[a.myz.ɡœl]) is a single, bite-sizedhors d'œuvre.[2] Amuse-bouches are different fromappetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.
The term isFrench and literally means "mouth amuser". The plural form may beamuse-bouche oramuse-bouches.[3]In France,amuse-gueule is traditionally used in conversation and literary writing, whileamuse-bouche is not even listed in most dictionaries,[4] being aeuphemistichypercorrection that appeared in the 1980s[5] on restaurant menus and used almost only there. (In French,bouche refers to the human mouth, whilegueule means the wider mouth of an animal, e.g. dog, though commonly used formouth and derogatory only in certain expressions, e.g. "ferme ta gueule".)[6][7]
The amuse-bouche emerged as an identifiable course during thenouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses.[8] It differs from otherhors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.[citation needed]
The function of the amuse-bouche could be played by rather simple offerings, such as a plate ofolives or a crock oftapenade. It often becomes a showcase, however, of the artistry and showmanship of the chef, intensified by the competition among restaurants. According toJean-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".[9]
At some point, the amuse-bouche transformed from an unexpected bonus to ade rigueur offering atMichelin Guide-starred restaurants and those aspiring to that category (as recently as 1999,The New York Times provided a parenthetical explanation of the course).[10] This in turn created a set of logistical challenges for restaurants: amuse-bouche must be prepared in sufficient quantities to serve all guests, usually just after the order is taken or between main courses. This often requires a separate cooking station devoted solely to producing the course quickly as well as a large and varied collection of specialized china for serving the amuse. Interesting plates,demitasse cups, and largeAsian-style soup spoons are popular choices. In addition, the kitchen must try to accommodate guests who have an aversion orallergy to ingredients in theamuse.[11]
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The predinner treat known as an amuse-bouche, or amuse-gueule, used to be a throwaway, a complimentarypalate pleaser, to translate the term, which was put before the diner to make a good impression. Recently, however, like a bit player with big ideas, it has begun to hog the stage
In the long history of cuisine, amuse-bouches (also called amuse-gueules) are relative newcomers, entering into fashion during the salad days of nouvelle cuisine and gaining in prominence and complexity ever since. Before that, said the chefJean-Georges Vongerichten ofJean Georges (which serves a stunning, ever-changing array of amuse-bouches), fancy French restaurants presented simple canapés and hors d'oeuvres likesmoked salmon sandwiches andgougères with drinks
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