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Definition of "amuse" (in the food sense)

Neely_Ohara Feb 6, 2007 07:15 AM

What is this? An appetizer course? A between-courses thing? This term seems to have popped up ffrequently lately (they LOVED to say this on Top Chef) and I'm seeing it on these boards....And my dictionary doesn't have any definitions for "amuse" other than as a verb, and not as a noun in the food sense...

thanks....

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  1. j
    JGrey Feb 6, 2007 07:18 AM

    Short for amuse-bouche.

    http://www.m-w.com/cgi-bin/mwwodarch....

    6 Replies
    1. re: JGrey
      m
      meg944 Feb 7, 2007 06:23 AM

      Yeah, oddly (as the dictionary notes) they don't seem to say it in France. When I was in Paris, a chef there told me that "bouche" was a somewhat unsavory term for the mouth (he explained it, as far as I could tell, as being the equivalent of the way someone might say, "I'm going to punch you in the kisser,") and that is why they say gueule.

      1. re: meg944
        Will Owen Feb 7, 2007 09:58 AM

        Amuse-geule is the correct term. Amuse-bouche is an American affectation, as incorrect as saying EYEther and NYEther...and of course I realize that this stance leaves me standing hip-deep in the incoming tide, hollering, "No! Go back!"

        1. re: meg944
          p
          piccola Feb 7, 2007 05:39 PM

          As far as I know, it's the other way around - "gueule" is a coarser word, it literally refers to animals' mouths. "Bouche" is for people.

          Yet somehow we've always said "amuse-gueule."

          1. re: piccola
            Will Owen Feb 8, 2007 09:08 AM

            No - gueule refers to the mouths of animals, but it also is used to mean one's face (as in "gueule de bois" for "hangover"). "Fine guele" can mean "gourmet." "Bouche" is mouth in a general sense - mouth of a river or entrance to tunnel, big mouth, loud mouth, running off at the mouth. It's also one's mouth in a clinical sense, and therefore rather distasteful to mention at the table.

            1. re: Will Owen
              t
              Tonto Feb 8, 2007 01:35 PM

              I just got an E-mail from my friend in France and you are correct Will Owen. I have learned something new. Thanks

              1. re: Will Owen
                p
                piccola Feb 8, 2007 05:36 PM

                It's true that gueule is used in other ways, as you mentioned. But I've never heard that bouche was a distasteful word (and French is my native language). Maybe it was true originally, but it certainly doesn't apply now.

        2. jpschust Feb 6, 2007 07:23 AM

          OK the MW definition is good, but it isn't the full story. An amuse should be a taste of what's to come. Usually it's a piece of something that is coming later in the meal but prepared a different way. So for example- on the specials menu at Le Bec-Fin there was once a seared scallop dish. So, for the amuse they did a piece of a scallop in a tarragon sauce. (never mind the fact it wasn't done well, but that's another story).

          1. f
            finewineserver Feb 6, 2007 08:15 AM

            I was taught that an amuse bouche was rather like a "wee welcome", rather than a taste of what was to come.

            2 Replies
            1. re: finewineserver
              bklyngrl Feb 6, 2007 09:06 AM

              I agree. Also because the amuse is usually the same for each person, but they're not all necessarily eating the same entree.

              1. re: bklyngrl
                jpschust Feb 6, 2007 09:19 AM

                It appears to me now that I was being a little misleading in my description- in terms of a taste of what's to come I mean in the sense that it takes something the chef is extremely proud of that is being placed on the menu and using that as an example taste of the menu to come.

                Here's a question- is an amuse to be served before or after ordering?

            2. t
              Tonto Feb 6, 2007 06:33 PM

              In New Orleans an amuse bouche is served when you sit down and before you order. It is a French term meaning to delight the mouth. It is meant as a complimentary starter from the kitchen.It can be simple like a bruschetta or as complicated as a savory zabaglione, which I had recently and it was fantastic served in an egg shell.

              6 Replies
              1. re: Tonto
                Will Owen Feb 7, 2007 10:01 AM

                The old New Orleans term was "lagniappe." Have they gone on the "amuse-bouche" bandwagon too, then?

                1. re: Will Owen
                  jpschust Feb 7, 2007 10:09 AM

                  When I was at August in NOLA they were using the term amuse-bouche as was Lillette I believe.

                  1. re: Will Owen
                    t
                    Tonto Feb 7, 2007 01:12 PM

                    According to Cassell's New French Dictionary Bouche is defined as Mouth;lips;tongue;a person(as consumer of food) Gueule is defined as Mouth (of animals);(vulg) instead of human mouth or face.

                    1. re: Tonto
                      Will Owen Feb 8, 2007 09:12 AM

                      Larousse has it otherwise. I took my definitions from Nouveau Petit Larousse (1969) and from the Larousse Concise French-English Dictionary (1993).

                    2. re: Will Owen
                      j
                      Judith Feb 10, 2007 07:27 PM

                      I thought a lagniappe was anything thrown in, not necessarily limited to food.

                      1. re: Judith
                        t
                        Tonto Feb 12, 2007 11:10 AM

                        That is correct Judith

                  2. SanseiDesigns Feb 6, 2007 06:41 PM

                    It is typically a "gift from the chef" and is meant to be, as finewineserver and Tonto indicated, an amusement for the mouth/palette. From the kitchen perspective, it is a grand way to use bits of fine ingredients (or ingredients in general), since utilisation and food costs are always foremost to managing the bottom line. What a great way to provide a gift to patrons and not waste raw materials! I've enjoyed wonderfully creative presentations from soup in a demitasse cup, to a savory custard in a quail egg shell, and steak tartar on a gaufrette (meat and potato - quite clever).

                    1. spigot Feb 9, 2007 05:58 PM

                      I love you guys. You know stuff :-)

                      1 Reply
                      1. re: spigot
                        Neely_Ohara Feb 9, 2007 06:24 PM

                        Yeah, no kidding -- this thread took off in a whole fantastic direction I never could have imagined!!

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