Amuse bouche v/s Appetizers
Amuse bouche v/s Appetizers Amuse comes from the Middle French word amuser, meaning "to divert the attention, beguile, delude.“ Bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. An hors d'œuvre is an example of an amuse bouche. An amuse-bouche is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine. History The term amuse bouche is French word and is literally translated as "mouth amuser". The plural form is amuse-bouche or amuse-bouches. In France, amuse-gueule is the proper term normally employed in convers