April 29, 2010
Armenian Amuse-bouche
An amuse-bouche [amyzbuʃ] or amuse-gueule [amyzɡœl] 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 done so according to the chef’s selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds both to 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 means mouth and amuser is “to amuse” or “to please”. The plural form is amuse-bouche or amuse-bouches. 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.
The amuse-bouche as an identifiable course arose during the Nouvelle Cuisine movement, which emphasized smaller, more intensely flavored courses. 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 restaurants this is called “Lagniappe”, meaning a little something extra.
You can find authentic Armenian Amuse-bouche on many Armenian Restaurants in Los Angeles.
