Amisbush (fr. amuse-bouche, literally "make your mouth happy") — is a small snack that is served before main courses to whet your appetite and prepare your taste buds for the upcoming meal. It is a term of French cuisine used to refer to small, gourmet dishes served with a compliment from the chef and not usually ordered separately.
Amisbush – is primarily about a small individual portion. It is so small that it can be eaten, if not in one, then in two bites. Second of all, – is about aesthetics. Emphasis, in addition to size, is placed on the presentation. It should be refined, that is, evoke emotions already with its appearance. As for flavors, amisbush often combines unexpected ingredients, textures and techniques. All this is done with the aim of pleasantly surprising and comforting the guest.That is, in its essence, amisbush – is a kind of “business card” of a chef, which even before the main dishes demonstrates the style and character of the restaurant.
What can be an amisbush?
Amisbush can be almost anything from a miniature soup in a glass to a tartlet with fish or a miniature portion of mousse. For example:
Avocado and shrimp mousse
Pumpkin cream soup served in a small cup
A canapé with goat cheese and caramelized onions
Salmon tartare with caviar
How and when amisbush is served?
Amisbush is served before the first course, usually with a drink (such as an aperitif). It is a way to welcome the guest and create a positive and relaxed atmosphere.
What is the difference between amisbush and a regular snack?
Amisbush is always served free of charge as a compliment from the restaurant.
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If ordinary snacks, for example, antipasti, are often included in the menu and ordered by customers, the guest receives amisbush as a pleasant surprise. It is an example of how even the smallest dish can become an unforgettable element of a gastronomic experience.
