---
title: "Amuse-bouche: what it means in cooking — Tiny Plates"
description: "An amuse-bouche is a single bite the kitchen sends out before the meal, unasked and free. See what it usually is and how to make one at home."
url: "https://www.tinyplates.dev/glossary/amuse-bouche"
---

# Amuse-bouche

An amuse-bouche is a single bite the kitchen sends out before the meal, unasked and free. See what it usually is and how to make one at home.

Also called Amuse-gueule, Amuse, Amuse-bouches.

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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/garnish) that you can eat, such as a herb leaf or a few flakes of salt.

Common ideas are a spoon of [tartare](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/canape), 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.

## Related terms

* [CanapéA canapé is a small bite on a base of bread, cracker or pastry, served with drinks before dinner. Get ideas, timings and how much to make.](https://www.tinyplates.dev/glossary/canape)
* [CrostiniCrostini are small, thin slices of toasted bread brushed with oil and topped for a party snack. See how to bake them crisp and keep them crunchy.](https://www.tinyplates.dev/glossary/crostini)
* [PlatingPlating is arranging food on the plate before serving, placing each part and adding sauce and garnish so the dish looks as good as it tastes.](https://www.tinyplates.dev/glossary/plating)
* [GarnishA garnish is a small edible finish added to a dish just before serving, such as herbs, citrus zest or toasted seeds, to add flavor, texture and color.](https://www.tinyplates.dev/glossary/garnish)
* [TartareTartare is raw beef or fish chopped fine by hand and mixed with seasonings such as capers, shallot and egg yolk. See how to make it and keep it safe.](https://www.tinyplates.dev/glossary/tartare)

[More in dishes](https://www.tinyplates.dev/glossary/category/dishes)[Every term from A to Z](https://www.tinyplates.dev/glossary)