What You Need to Know
An amuse-bouche or amuse-gueule 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.
Steps
- 1.
Parmesan Pannacotta (Modern French): Showcases umami in concentrated form
- 2.
Tuna Tartare Cone (Japanese-Fusion): Delivers fresh seafood flavors in playful presentation
- 3.
Spherified Olive (Spanish Molecular): Encapsulates intense flavor burst