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 conversation and literary writing, while amuse-bouche is a euphemistic hypercorrection that appeared in the 1980 on restaurant menus and is used almost only there. In French, bouche refers to the human mouth, while gueule refers to the mouth or snout of an animal, and is used as a derogatory term for mouth or face.The name changed due to the inappropriate translation. Also, having come to existence only around 1984, they have proved to be valuable as they allow for higher yield of the restaurant’s ingredients and for a platform for chefs to show their talents. Amuse Bouche came into limelight during Nouvelle cuisine movement, which laid more emphasis on smaller courses but brought intense flavors.
 
CLASSIFICATION OF AMUSE BOUCHE:
AMUSE BOUCHE can be divided into two types depending on the preparation and temperature of service which are as follows:
      Cold amuse bouche
 Hot amuse bouche


Cold Amuse Bouche :

•       Canapés : open faced small sandwich just made before service.

•        Crudités : various kinds of crunchy & fresh vegetables cut into finger tips & served with flavorful dip.

•        Shell shapes :  made by using short crust pastry Ex. Tarts, Tartlets, Barquetts Etc.
Caviar : Roe of sturgeon fish. Served on ice
Ex. Beluga , Sevruga etc



HOT AMUSE BOUCHE : 

•       Beignets or Batter fried : Coat the vegetables with flour batter & fry until crisp.
•        Brochettes : small marinated chuncks on skewer, served with dips. Ex. Kebabs, Satays , Shashlick
•       Bruschetta : Italian toasted or pan fried bread with various toppings.
•       Croquette  : Various kind of mixtures used & shaped into cylindrical , ovals , Heart shape etc.






Some examples:



 



Putting together the amuse bouche of the day :
Potato and olive foam along with some herb soil and garnished with some fresh micro greens.



APPETIZERS

Appetizers are finger foods usually served prior to a meal, or in between mealtimes, and are also called hors d’oeuvres, antipasti, or starters. They may range from the very simple to the very complex, depending on the occasion and the time devoted to making them. Appetizers are a common accompaniment to aperitifs, cocktails served prior to a meal.
Appetizers are served on order i.e. the guest has the menu listing out the options available to him to choose from and can decide on his liking what to go for.



History
 
The term “appetizers” seems to have appeared nearly simultaneously in England and America in the 1860s simply to provide an Anglophone equivalent for the French hors d’oeuvre.By the 1890s, both appetizers and hors d’oeuvres could appear within the same elegant menu.One writer in 1896 describes appetizers as an optional first course preceding soup, that is set on the table prior to a party’s entering the dining room.


These appetizers were most often raw oysters or clams, but they might be small canapés, such as caviar on toast.The writer assumed that celery, salted nuts and the like would fill the table throughout the meal and she described the host to place these “various hors d’oeuvres within reach of each guest, these appetizers serving to fill in the time between course.”

 


CLASSIFICATION OF APPETIZERS :

Appetizers are something that have been in the French kitchen for centuries and over the passing years have changed in format , presentation , preparation and also have altered depending on the changing trends of the kitchen around the world. They can be classified as follows:

•       Cocktails
•       Hors d’ oeuvres
•       Canapés
•       Relishes/crudité
•        Petite salads

Cocktail Appetizers

Cocktail appetizer are usually juices of orange, pineapple grape fruit or tomatoes served with cold salad dressing.It may be in the form of a fruit or vegetables juice mixed with little shrimps, crabs or lobster served with slightly season sauce  





Hors d’ oeuvres

Hors d ‘ oeuvres are the French term meaning ‘’out side the  work” is small portion of highly seasoned foods, hors d’ oeuvres is a combination of canapés, olives, stuffed celery pickled radishes and fish. It is served on individual plate when guest are seated, sometimes tis simply placed on a platter and passed around, hors d’ oeuvres are served cold and hot





Relishes/Crudités

Relishes are pickled items which are raw crisp sticks .Relishes are generally placed before the guest in slight deep, boat shape dish

 
Petite Salads
 
•       They are served in small portions and usually display all the characteristics in a salad.
•       They are usually colorful and form a nutritious and lit form of appetizer



SOME EXAMPLES:

 Nut crusted lamb loin served with green apple compote over a bed of sauté baby spinach and tofu garnished with a flake of pickled onion.



Onion fondue toped with arugula crisps drizzled with onion caramel sauce and garnished with truffle juliennes. 



Burrata grilled asparagus with asparagus mayo ,  and asparagus meringue asparagus powder and asparagus sorbet.
 


Prawns sauté in olive oil and sesame seeds served over some broccoli guacamole with bisque and coconut cream on side along with a rice cracker. 



 

Grilled porcini and Peruvian asparagus with sundried tomato's and artichoke hearts drizzled with truffle oil. 


Amuse bouche

•       it is an insight to the chef’s ideology and perception towards food and the cuisine
•       They are bite size foods innovatively plated , hence have an eye appeal and provide the guest with a surprise burst of flavor in a single bite.
•       They are always served in the very beginning of the meal and are never charged on the bill.

Appetizer

•       These are usually classics or  innovative representation of the classics depending on the cuisine the food outlet serves
•       .they are properly pre-portioned and have a fixed plating to themselves according to the menu and the guest chooses according to his liking.
•       They may be served in the beginning  or even in the middle of the courses.



Amuse bouche

•        They usually change on a daily basis to keep it innovative and interesting.
•       They can be classified into
  1. Hot amuse bouche
  2. Cold amuse bouche
 Appetizer

•       They are printed on the menu hence are only changed on the seasonal change in the entire menu.
•       They can be classified as
  1. Cocktail appetizers
  2.  Hors d’ oeuvres
  3. Petite salads
  4. Relishes/Crudités






Conclusion
 After compiling the above data and a number of intense food conversations with my chef at The Oberoi Mumbai ; Chef Veena we could conclude that on one hand amuse bouche which is a bite size food being presented to the guest as a complementary element in their experience and is always served in the beginning of the courses to help the guest get an insight to the chef’s ideology and understanding of the food to come . On the other hand are appetizers which are ordered by the guest off the menu and generally served in a smaller portion as the main course mainly to help build the appetite of the guest for the forthcoming courses.Both the above play a huge role in representing the food, the methods and capabilities of the chef as well as that of the food outlet. 


Bibliography

•       All the matter and content in the above presentation has been obtained after a number of conversations and great help from the chefs at The Oberoi Mumbai. A number of the plating picture have been prepared and clicked during our training period.
•       Also some of the picture have been obtained from the Google search engine.
•       “Amuse Bouche”
•         Big ideas of Chef in small bites.






“Amuse Bouche”
Big ideas of Chef in small bites.

Comments

Post a Comment

Popular posts from this blog

Image
TULU NADU CUISINE Mangalorean Cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್ ) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine. Culture The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam. Agriculture The main crops of Dakshina Kannada are Paddy, Coconut , Arecanut , Black Pepper , Cashew and Cocoa . Rubber , Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–October
Read more

Image
DEAD DOUGH Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade.  The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians. Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces. In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used. The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used. Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel. The dough is also been made in life size sculpture
Read more

BREAD BUFFET

Image
BREAD BUFFET  WHAT IS A BREAD?       Bread is a staple food prepared from a dough of flour and water, usually by baking. Bread is made in various forms, flavors, sizes and served with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches.Bread is the staple food of the Middle East, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.  Main Ingredients Used in Bread Making Flour -Binding agent, Absorbing agent, Gluten formation, Nutritional value, affects flavor. Sugar - to provide food for yeast which in turn produces carbon dioxide. Sweetness provider, affects symmetry,  Impacts crust color, Nutritional value. Yeast -  Yeast is the leavening agent in the dough. It releases Co2 as a result of breakdown of sugar. Salt -  It imparts taste to the bread. Brings our flavor & Controls yeast activity. Fat - Nutritio
Read more