Amuse-bouche — or amuse gueule — is a tiny bite-size hors d'oeuvre first created during the nouvelle cuisine movement. This subtle French dish is designed to "amuse" the palate prior to enjoying a ...

Inspired by the French from the nouvelle cuisine movement of the 1970s, the amuse-bouche or amuse-gueule is on a mission to distract patrons while they wait for the first course. It doesn’t announce ...

Amuse Bouche: Best Food Porn Of All Time?We’ve been staring at the below picture of a smoked salmon, duck confit, quail egg, and celery “salad” from L’Espalier and we’re not ashamed to admit that it ...

In standard restaurant service, the amuse bouche arrives after meal decisions have been made and a server’s whisked away the menus. Perhaps there’s even an open wine bottle on the table before its ...

Jonez on Food offers an elegant lesson in the beauty of simple things done well. Low on flash with a minimalist decor, well-spaced tables and staff who are friendly and knowledgeable yet unobtrusive, ...

Blinis topped with smoked salmon are a Russian treat “synonymous with celebrations” says Murielle Banackissa. And this recipe from the Montreal-based food writer, photographer and stylist is her ...