myz. ɡœl]) 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 free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.
The 'amuse bouche' is a French term and literally means to amuse the mouth or delight the palate with a small flavorful taste that enhances the flavors next to be served on the menu. it is a bite-size hors d'oeuvre that's sent from the chef free of charge. Its purpose is to not only cleanse the palate, but also to give a preview of the chef's cooking style.
Answers & Comments
Answer:
another term for amuse-gueule.
Explanation:
myz. ɡœl]) 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 free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.
Answer:
The 'amuse bouche' is a French term and literally means to amuse the mouth or delight the palate with a small flavorful taste that enhances the flavors next to be served on the menu. it is a bite-size hors d'oeuvre that's sent from the chef free of charge. Its purpose is to not only cleanse the palate, but also to give a preview of the chef's cooking style.