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A French Amuse Bouche Is A Foodie Fantasy

amuse bouchePhoto from Dinner in the Dark: Amuse Bouche of Raw Tuna, Jalapeno, Ginger, Sea Salt, Miso Broth

Are Amuse Bouches the Ultimate Foodie Creative Fun?

Inspiration: Take a close look at the photos in this article and read the description of what you are looking at.

Does this inspire you?

I believe that an amuse bouche might be one of the real foodie fun outlets that a food creator (that is you!) could present to the table. Some of the creations you see here are very elaborate, using fresh and luxury ingredients, but a few are just simple: such as the carrot juice, foamed up and sitting in a long glass.

Aren’t all chefs artists at the core? I think so. And with your creative touch, a eye on color, freshness, texture and glassware, you also can create your own surprise masterpiece. Read more on how.

Before creating your own, do you know what an amuse bouche is? I didn’t until…

amuse bouche

Garden Pea and Mint Lollypop Amuse Bouche

How I got inspired:

I had lived in France for about five years and had the privilege to dine in some beautiful French restaurants.

I could read everything on French menus. I knew how to order wine to match the food. I knew what the various courses were during a French meal.

I thought I knew ‘it all’ about French cuisine. Yeah, like a real foodie.

Until one day.

At the restaurant, after ordering my food, suddenly something different appeared in front of me. It wasn’t what I had ordered for the first course. I called the server over and explained that the staff had given me someone else’s food.

Oh no Madame, you were not served the wrong food, this is the amuse bouche!

Oh, la, la.

I even remember that amuse bouche. It was a small verrine (or glass) of melon soup, with fresh balls of melon in it. It was amazing.

Translation and Meaning of Amuse Bouche

Translated into English the French word amuse bouche means mouth amuser.

(That sounds like fun). To have my mouth amused is a great start to a meal.

An amuse bouche is a small hors d’oeuvre surprise presented to each guest at the start of the meal. It represents both an opportunity for the chef to show off their flair and for the mouth to prepare for the rest of the meal. It is served after the apéritif and before the first course. From the online article in Wikipedia ,

Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef’s selection alone. These, often accompanied by a complementing wine, are served as a little tingle for the taste buds both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to cooking.

Why Not Do Some Amuse Boucheing over the Holidays?

Starting a special meal with an amuse bouche makes for a fantastic start.

Hope you feel inspired to add an amuse bouche to your holiday meal or dinner party.

How to make your own amuse bouches at home

amuse bouche

Cappuchino di Funghi e Scampo

  • Presentation is key. Your amuse bouches are best served in small glasses, spoons and with color in mind.

    amuse bouche

    Carrot Juice

  • Use the freshest ingredients to ensure a powerful and delicate taste.

    amuse bouche

    Hamachi, Salmon Roe, Basil and Basil Flower

  • Use a combination of flavors and textures to make the mouth tingle.

    amuse bouche

    Crayfish Topped with Parsley Puree, Cauliflower Mousse and a Slightly Poached Quail Egg

  • Small quantity is essential.The amuse bouche is considered an extra course outside the main food courses.

    amuse bouche

    Pipette of Cepes Aspic with Walnut Oil

  • Highlight your cooking expertise right from the start. If the start of the meal is spectacular, the rest will flow.

    amuse bouche

    Parmesan Pannacotta

  • Make the amuse bouche a surprise, your guests will be pleasantly impressed.

    amuse bouche

    Maple Syrup, Chilled Cream, Cava Sabayon, Sea Salt

Ideas for Simple Amuse Bouche

Use the freshest ingredients to serve a small cold soup, a slice of fresh fish, a light melange of a sauce on a bite size piece of meat.

One bite, one big sip, one full blast to the mouth. That is all it takes to make your amuse bouches tingle the palate of your dinner guests.

It is as simple as that.

amuse bouche

Your Next Surprise?

Have you had an amuse bouche at your favorite restaurant? Would you incorporate an amuse bouche course into your next special dinner? What ideas from other cultural foods could you use to make a special amuse bouche in your country? Shout out your feedback in the comment section below.

amuse bouche

A Trio of Shotglasses

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” Julia Child

amuse bouche

Sashami over Citrus Jelly

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Note: This article was reedited from a previous article on amuse bouche.


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5 Responses to A French Amuse Bouche Is A Foodie Fantasy

  1. Deanna Segrave-Daly (@tspbasil) December 11, 2014 at 16:48 #

    So fun to see this array of creative and mouthwatering amuse bouches! My amus bouche days have been limited since having a kid but now that she’s older and getting a little more independent, I might have a little more time to get to some amuse “bouching” 🙂

  2. Bala December 11, 2014 at 15:50 #

    For me, an “amuse bouche” is such a nice concept for home-cooks, especially when wanting to affordably use and showcase rare and exclusive ingredients and/or to be extra-creative in a relatively simple way.

    The complimentary aspect of an “amuse bouche”, at least in the context of a restaurant, almost always reminds me of a “lagniappe”.

    I wonder how the “cappuccino di fungi e scampi”, and “cepes aspic with walnut oil”, taste – they sound very interesting!

    And yes, to not be afraid of failure in the kitchen is such a positive and healthy attitude to have.

  3. Rebecca @ Strength and Sunshine December 11, 2014 at 15:15 #

    Haha, I never knew what it meant, but I always just played along like I did!


  1. Chris Kalisperas - May 10, 2012

    An Amuse Bouche Is More Than A Mouth Pleaser #food

  2. Suzanne Saxe-R, Ed.D - February 29, 2012

    RT @mbrighton66 An Amuse Bouche Is More Than A Mouth Pleaser: After an apéritif, keep your mouth having fun with…

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