Amuse-bouche
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An amuse-bouche[1] [a.myz.buʃ] also called an amuse-gueule, ([a.myz.gœl]) is a single, bite-sized hors d’œuvre. Amuse-bouche are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.
The term is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please]. The plural form is amuse-bouche or amuse-bouches.[2] The original French word, more frequently employed, is amuse-gueule (gueule is slang for mouth but in fact means animal's mouth (one word in French, similar to English maw or craw)), although amuse-bouche is more often used on menus in fine dining restaurants.[3]
[edit] Usage in restaurants
The amuse-bouche as an identifiable course arose during the Nouvelle Cuisine movement, which emphasized smaller, more intensely flavored courses.[4] It is distinguished from other kinds of hors d'œuvres by three characteristics. It is small, usually just one or two bites. It is the same for all of the guests at the table. And finally, it is not ordered by anyone; rather it is offered free of charge. The functional role of the amuse-bouche could be met by rather simple offerings - a plate of olives or a crock of tapenade. But the course often becomes a showcase for the artistry and showmanship of the chef as well as one-upmanship among restaurants. In many creole-French fine-dining restuarants this is called "Lagniappe", meaninging a little something extra. Jean-Georges Vongerichten, a popular celebrity chef with multiple restaurants around the world who is based in New York City has stated that: "The amuse-bouche is the best way for a great chef to express his big ideas in small bites."[5]
At some point, the amuse moved from an unexpected bonus to a de rigueur offering at Michelin starred restaurants and those aspiring to that category (as recently as 1999 The New York Times still provided a parenthetical explanation of the course).[6] This in turn created a set of logistical challenges for restaurants. Not only does it require imagination, intensity, and inspiration, but it must also be prepared in sufficient quantities to be served to all guests, usually just after the order is taken. This often requires a cooking station devoted to producing the course quickly. It also requires a large and varied collection of specialized china for serving the amuse. Interesting plates, demitasse cups, and oversized Chinese-style soup spoons are popular choices. The kitchen also must be able to accommodate guests who have an aversion or allergy to ingredients in the amuse.[7] One of the keenest Amuse-bouche makers in recent years has been Gordon Ramsay's prodigy, Andy Rice. Widely recognised as his finest piece, his Amuse-bouche that was served to German sausage baron, Daniel Collings, became his trademark piece, with Collings commenting on how 'amused it made his bouche'.
[edit] References
- ^ Kenneth Murray (ed.) (2006). Bon Appétit: A Dictionary of French Restaurant Terms. Concorde French. p. 3. ISBN 0954599128.
- ^ Patrick Burgel (2005). Le petit dictionnaire des pluriels. Éditions Carnot. p. 35. ISBN 2848551143.
- ^ First a Little Something from the Chef...Very Very Little New York Times William Grimes July 22, 1998
- ^ Clark, Melissa (2006-08-30). "Tiny Come-Ons, Plain and Fancy". The New York Times.
- ^ Rick Tramonto and Mary Goodbody (October 2002). Amuse-Bouche. Random House.
- ^ Friedrich, Jacqueline (1999-01-24). "Choice Tables; Hard by the Chateau, Royal Eating". The New York Times.
- ^ Bittman, Mark (February, 11 2001). "Choice Tables; There's No Free Lunch in London, But Prix Fixe Eases the Sting". The New York Times.
