amusebouche

An amuse-bouche is a small, single-serving hors d'oeuvre served at the start of a meal. The term comes from French, meaning “to amuse the mouth.” Unlike other hors d'oeuvres, which may be shared or plated for later courses, an amuse-bouche is typically one bite and is presented by the chef without the guest ordering it.

The purpose of an amuse-bouche is to awaken the palate, showcase the chef’s style, and set the tone for the meal or tasting menu. It is commonly offered in formal dining settings and may be included as part of a multi-course sequence or offered as a complimentary gesture by the restaurant.

Presentations vary widely, but amuse-bouches are usually highly curated in flavor, texture, and appearance. They can span savory and occasionally sweet ideas, often incorporating seasonal ingredients and illustrating culinary technique. Common forms include a tiny spoon, a crisp base with a delicate topping, a small quenelle or mousse, or a gel or foam that holds a concentrated flavor.

Etymology and history reflect its association with haute cuisine, where chefs use a single bite to convey concept and skill before the courses that follow. While popular in many fine dining establishments, the use of an amuse-bouche is not universal and depends on the restaurant’s concept and service style.