Amuse-bouche
Bite-sized hors d'œuvre / From Wikipedia, the free encyclopedia
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An amuse-bouche (/əˌmuːzˈbuːʃ/; French: [a.myz.buʃ])[1] or amuse-gueule (UK: /əˌmuːzˈɡɜːl/, 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.
 A Parmesan panna cotta amuse-bouche | |
| Alternative names | Amuse-gueule |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | France |
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]