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An amuse-bouche (; )(plural pronounced the same in French even when ( sometimes) spelled with an s: amuse-bouches) or amuse-gueule (, ; ) is a single, bite-sized hors d'œuvre. Amuse-bouches are different from in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.
The term is French language and literally means "mouth amuser". The plural form may be amuse-bouche or amuse-bouches.
In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries, being a euphemism hypercorrection that appeared in the 1980s (2025). 9782849028988, Éditions Le Robert. ISBN 9782849028988 on restaurant menus and used almost only there. (In French, bouche refers to the human mouth, while gueule means the wider mouth of an animal, e.g. dog, though commonly used for mouth and derogatory only in certain expressions, e.g. "ferme ta gueule".)
The function of the amuse-bouche could be played by rather simple offerings, such as a plate of or a crock of tapenade. It often becomes a showcase, however, of the artistry and showmanship of the chef, intensified by the competition among restaurants. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants around the world, "The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites". (2025). 9780375507601, Random House. ISBN 9780375507601
At some point, the amuse-bouche transformed from an unexpected bonus to a de rigueur offering at Michelin Guide-starred restaurants and those aspiring to that category (as recently as 1999, The New York Times provided a parenthetical explanation of the course). This in turn created a set of logistical challenges for restaurants: amuse-bouche must be prepared in sufficient quantities to serve all guests, usually just after the order is taken or between main courses. This often requires a separate cooking station devoted solely to producing the course quickly as well as a large and varied collection of specialized china for serving the amuse. Interesting plates, demitasse cups, and large Chinese spoon are popular choices. In addition, the kitchen must try to accommodate guests who have an aversion or Food allergy to ingredients in the amuse.
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