Amuse-bouche

An amuse-bouche is one or two bites of food served before the first course. The name is French and means "mouth amuser". In a restaurant the chef sends it out as a gift, so you do not order it and do not pay for it. It shows off the kitchen's style and wakes up your appetite.

How to use it

At home, an amuse-bouche is a good way to start a dinner party while the main course finishes. Keep it small and easy to eat in one go.

1. Pick one strong flavor and one contrast, such as rich and sharp, or soft and crisp.
2. Make it fully ahead, or keep the last step to under a minute. This is mise en place at its most useful.
3. Serve it on a spoon, in a shot glass, or on a small plate. Each guest gets one.
4. Add a small garnish that you can eat, such as a herb leaf or a few flakes of salt.

Common ideas are a spoon of tartare, a small cup of chilled soup, a slice of cured fish with a drop of sauce, or a tiny savory pastry.

Common mistakes

• Making it too big. Two bites is the limit. It should leave people hungry.
• Repeating the main course. Use different ingredients so the meal does not feel samey.
• Serving something messy. If it needs a knife, it is a starter, not an amuse-bouche.
• Making it too rich. A heavy cream sauce dulls the appetite instead of waking it up.

In recipes

Recipes use the word for any tiny opening bite. A recipe that says "serve as an amuse-bouche" means cut the portion down to one or two mouthfuls. It is close to a canapé, but a canapé is passed around with drinks, often in larger numbers, while an amuse-bouche is served at the table, one per person.

Where it comes from

The term spread with French fine dining in the second half of the 20th century. In France the older word amuse-gueule is more common in everyday speech.