The word is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please]. The proper plural form is amuses-bouche. The original French word, more frequently employed, is amuse-gueule (gueule is slang for mouth but in fact means animal's mouth (one word in French)), although amuse-bouche is considered more polite and is usually used on menus in more refined restaurants.
It has been suggested that Amuse-bouche be merged into this article or section. ... Puntillitas, battered and fried baby squid Olives, an example of tapas For the spiritual concept, see Tapas (Sanskrit). ...
Collectible wine and collectible art come together to create AmuseBouche Napa Valley Merlot, a joint wine venture with Heidi Barrett and John Schwartz.
AmuseBouchewine aspires to rival its greatest cross-Atlantic counterparts, such as Chateau Petrus and Chateau Le Pin.
Heidi explains, "We have created AmuseBouchewine, a limited edition, superb Pomerol style wine with the added value of limited edition art that is available to consumers through a variety of channels."
An amusebouche, which translates to "to please the mouth," is a tempting appetizer that a chef usually supplies for free at the beginning of the meal.
Different from hors d'oeuvres, the amusebouche is the greeting of a chef, an acknowledgement of your patronage, and also a way for the chef to show restaurant diners just how creative he or she can be.
The amusebouche is typically bite sized, small enough to pop in the mouth, but interesting enough to prepare the palate for the rest of the meal.
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