Dinner Guest:
“Hannibal, confess. What is this divine-looking amuse-bouche?”
Hannibal Lecter:
“If I tell you… I’m afraid you won’t even try it.”
(Red Dragon)
If you visit an upmarket French restaurant you may well be offered a greeting from the kitchen in the form of an appetizer that doesn’t appear on the menu. These free morsels variously known as amuse bouche or amuse gueule allow chefs to showcase their skills before the serious business of ordering, cooking and dining. Thankfully, the choice of ingredients will be less controversial than anything served by Hannibal Lecter.
An amuse bouche (something to please your mouth) or an amuse gueule (something to tickle your throat) are used almost as synomyms, although “bouche” is more common in France, and “gueule” is perceived to be more upmarket and more widely used. Colloquial comparisons in English are the less poetic “munchies” or “nibbles”.
The phrases were used for the first time in France just after World War II and found their way into upper class restaurants the world over in the course of the next 20 years. These days, it would be unthinkable for a restaurant aspiring to Michelin star status to omit these welcoming treats, and by setting the tone for a meal they have arguably become as important to the dining experience as anything on the menu.
