Amuse-bouche

An Amuse-bouche (French for "mouth amuser") is a single, bite-sized hors d'œuvre or appetizer, offered complimentary at a restaurant. Distinct from an appetizer ordered from a menu, an Amuse-bouche is chosen by the chef and served to briefly showcase their culinary style and potentially preview dishes on the menu. Often served before the meal even starts, they aim to stimulate the appetite and give a preview of the chef's skills, and use seasonal ingredients and creative flavour combinations.

Amuse-bouche meaning with examples

• The waiter placed a delicate Amuse-bouche of smoked salmon mousse on a crispy crostini before we ordered. It was a delightful preview of the seafood focus of the meal, and really gave the impression we were in for a quality dinner. It was such a delicious Amuse-bouche, we knew we'd have a great time!
• Before our tasting menu began, the restaurant presented an Amuse-bouche of chilled cucumber soup with a hint of mint. It was refreshing and light, perfectly preparing our palates for the richer courses to come. We found that we were excited to see what else this great restaurant had to offer, this was a great amuse-bouche!
• During the cocktail hour, the chef circulated with trays of miniature lamb skewers, each a delightful amuse-bouche. The unexpected flavour combination sparked conversation and set a high bar for the wedding feast. It was something unique and made the whole experience memorable!
• The fine-dining establishment started the evening with a playful Amuse-bouche – a single, perfectly formed scallop ceviche. The acidity of the citrus and the freshness of the scallop made it a truly wonderful amuse-bouche. This delightful Amuse-bouche really made the event feel special.