Bite-sized hors d'œuvre / From Wikipedia, the free encyclopedia

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An amuse-bouche (/əˌmzˈbʃ/; French: [a.myz.buʃ])[1] or amuse-gueule (UK: /əˌmzˈɡɜːl/, US: /-ˈɡʌl/; French: [a.myz.ɡœl]) is a single, bite-sized hors d'œuvre.[2] Amuse-bouches are different from appetizers 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.

Quick facts: Alternative names, Course, Place of origin...
A Parmesan panna cotta amuse-bouche
Alternative namesAmuse-gueule
CourseHors d'oeuvre
Place of originFrance

The term is French and literally means "mouth amuser". The plural form may be amuse-bouche or amuse-bouches.[3] In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries,[4] being a euphemistic hypercorrection that appeared in the 1980s[5] on restaurant menus and used almost only there. (In French, bouche refers to the human mouth, while gueule means the wider mouth of an animal, e.g. dog, though commonly used for mouth and derogatory only in certain expressions, e.g. "ferme ta gueule".)[6][7]