amuse-bouche


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Related to amuse-bouche: potage

a·muse-bouche

 (ə-myo͞oz′bo͞osh′)
n. pl. a·muse-bouches (-bo͞osh′) or amuse-bouche
A complimentary, bite-sized portion of food served before a meal or between courses in a restaurant.

[French : amuse, third person present indicative of amuser, to amuse (from Old French, to cause to muse; see amuse) + bouche, mouth (from Latin bucca, cheek).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

amuse-bouche

(amyzbuʃ)
n
(Cookery) an appetizer before a meal
[from French amuser amuse, gratify + bouche mouth]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

amuse-bouche

, amuse-guele - Amuse-bouche and amuse-guele both mean literally "something to please the mouth," and both refer to an appetizer or pre-meal tidbit.
See also related terms for please.
Farlex Trivia Dictionary. © 2012 Farlex, Inc. All rights reserved.
References in periodicals archive ?
Swan Lake: Foie ice cream crunch (Foie gras, hazelnuts, Marcona almonds, mosto cotto) For the amuse-bouche, a foie gras ice cream crunch was created for Swan Lake.
Food came quickly, and we started with an amuse-bouche -- you know it's going to be a god meal if there's an amuse-bouche.
The near-flawless execution follows up on an equally incredible amuse-bouche of mango pulp floating on a base of coconut water, visually perfectly mimicking the contents of a raw egg and aptly served up in ceramic egg shells within a bird's nest.
You know you are somewhere special when you are offered an amuse-bouche while sipping an aperitif.
Darlington College students were helped by Sandpiper Inn chef patron Jonathan Harrison to deliver the amuse-bouche and fish course.
The gala dinner offers a seven-course meal starting from amuse-bouche to dessert.
At the start of dinner, three kinds of amuse-bouche were served.
* An amuse-bouche of Mascovey duck breast with winter lentils, butternut squash puree, blackberry whiskey sauce; paired with classic Manhattan featuring Wyoming whiskey
In addition, Perry's has also launched its Amuse-Bouche selection.
Amuse-bouche: Chickpea blini, trout roe and creme fraiche, paired with Wicked Weed Uncle Rick's Pilsner