About Amuse-bouche ```

What is the Amuse-Bouche?
History of the amuse-bouche
How to serve Amuse-bouche
Some recipes for Amuse-bouche
Interviews with professors

Course

About

Definition, Difference with Appetizer, Order of served, etc.

History

Amuse Bouche and Nouvelle Cuisine, etc

Serving Ware

Various Serving Ware, Way of Setting, etc.

Recipe

Way of Cooking Method, Ingredient that Using often, etc.

Interview

WSU Professors, Restaurant chef.

Profile

- Belina
- Cynthia
- Sally
- Rowena

2

About 3

Amuse-Bouche

In French, amuse means pleasing and bouche
means mouth. Interpret it means pleasing the
mouth. An amuse-bouche is a small bites
before the course in the fine dining. It usually
consists of a size that is easy to eat in one or
two bites and can be provided cold or warm.
Chef cook amuse-bouche everyday differently
and some restaurant use amuse-bouche to use
left ingredients. In addition, amuse-bouche is
the first food customers eat, which can boost
customers' appetite and raise expectations for
the course that will follow. So even if it’s a
small dish, chefs try to put their values into it.
It is also called Amuse-Gueule, Hors-d'oeuvre.

”Concept included in the meal course”

Amuse-bouche seems similar to Appetizer, but it is
different. Appetizer is one of the menus in the course meal
and are offered for a fee. In other words, appetizer is
concept included in the meal course. On the other hand,
Amuse-bouche is different from Appetizer in that they are
not ordered from a menu by customer but is served free
and according to the chef's selection alone.

4 “Not included in the meal course and
provided free of charge”

5

“Amuse-Bouche is
called in the
United States and
in Japan”

6

Amuse bouche was born in 1970,
France. In that period, there was
nouvelle cuisine movement. Chef
at that time emphasized one-bite
sized dish (finger food). Amuse
bouche in that time has strong
natural flavor.

Nouvelle cuisine, it has The basic

born to against French characteristic of

traditional cuisine. nouvelle cuisine is not

Emphasize natural using cream, butter,

flavor from ingredients, and using reduced

reduce usage of meat, light sauce. Also using

using a lot of fresh vegetable and

vegetables. So low- fruits so cooking time

calories and nutritional is short. Nouvelle

cuisine. Difference cuisine, it is taking

between traditional care of not only

cuisine, nouvelle cooking, and texture of

cuisine has natural food and plating food

texture, color, flavor. is important.

And at that time, the These days, amuse

idea that fat, sugar, bouche is served

carbohydrate, sugar is almost of Michelin

not good for health is restaurant or various

not good was started. restaurant. Especially

So amount of usage in France, Europe,

those ingredients were amuse bouche are

7 reduced, and color and served in all levels of

flavor is enhanced. restaurants.

8

As there are many types of amuse

bouche, there are many different
serving wares. So, I summarized
various serving wares. Amuse bouche is
served with serving wares on top of a
small plate. The serving wares used are
called tapas spoons. Among them, the
height and width of the spoon are
diverse. Usually, the spoon is
determined by the chef's choice. They
put amuse bouche on the spoon. They
set the spoon handle facing right. And
then, the guests will hold up the spoon
and eat it in one bite.

But not all amuse bouche

uses a spoon. They also use
shells of mussels or shells
instead of spoons.
This method makes the
ingredients stand out and gives
a visual effect. And it enhances
the fresh taste and aroma of
the ingredients. There is one
more way not to use a spoon. It
is a way to put food on a small
plate and eat it with your
fingers. For example, there are
thin and hard foods such as
cheese chips, bread, and tart. If
there are many number of
amuse bouche, they use long
and flat plate. There are chefs
who sometimes use big and
high plate. The serving wares
used in Amuse Bouche are set
so that it's easy for us to eat in
one bite.

9

10

Japanese serving wares are a
little different. It's a round
and deep serving wares. They
also use flat serving. But it's
different from setting up
Amuse bouche in France.
Serving wares of Canape in
the United States are similar
to those in France. They
usually use flat plates.

There are usually one or two Amuse Bouche, but Ingredients that using often
four to five are provided at the same time
depending on the store. This shows the concept
or taste of the restaurant, and even small foods
include a vague guide to the entire dish that
customers will experience in the future. Amuse
Bush usually serves tapas and finger foods with a
bite distance, while tartar, croquette, and canapes
are also served a lot. Among the most popular
ingredients used as Amuse Bush are salmon,
tomato, cheese, fresh beef, caviar, etc. Depending
on the restaurant or chef, even the same
ingredients can be made countless dishes
depending on the recipe. In addition, creative food
is created by combining various complex cooking
methods. For example, salmon can be made with
tartar, smoked, baked, steamed, or fried. It can
also use several recipes together. Amuse Bush
usually puts food on crackers or spoons to make it
easier to eat in one bite. Tartars can be served
together in baked tarts. Amuse Bush is the first
food served, so it is served lighter than heavy
dishes. When it is served in more than two ways,
you need to prepare food with weak seasoning
from the left in order to taste the next food
properly. In addition, if two or more foods are
provided, it is recommended that each recipe be
different.

11

Smoked Salmon and
Cream Cheese Spoons

3 oz smoked salmon
2 tablespoon garlic and herb

cream cheese
(Something like Boursin)
2 teaspoon red onion - finely

chopped
2 teaspoon chives - finely chopped

1 teaspoon lemon zest
Freshly cracked black pepper

Method

1. Cut the smoked

salmon into 12 pieces
and arrange them on
your spoons or small
pots.

2. Divide the cheese up

between the smoked
salmon (~½ teaspoon
per spoon/pot)

3. Sprinkle over the

chopped red onion,
chives and lemon zest.

4. Garnish with a little

cracked black pepper
and serve.

12

Deep-Fried Potato and
Chorizo with Chipotle Mayo

<Chipotle Mayonaise>

Egg yolk, chipotle adobo,
grapeseed oil, vinegar,

smoked paprika, slat, sugar

<Saute Chorizo>

onion, bell pepper,
Chorizo

Method
1. Put all mayo ingredients in the jar except the grapeseed oil.

2. Add oil little by little and grind it.

3. Saute the small dice onion, chorizo add bell pepper

4. Cut the potato into cube shape and scoop out the middle of

the potato

5. deep-fry the potato cube.

6. Place the choriso on top of the cube potato and place 13

mayonnaise on top of it to complete it.

Caprese Salad

Ingredients

Method Fresh Mozzarella
Cheese

Roma/Plum
Tomatoes
Fresh Basil

Leaves
Olive Oil
Balsamic Glaze (I
used Blaze Glaze)
Salt (Optional)

1. Slice tomatoes into ⅛" to ¼ " thick slices and

then quarter them.

2. Slice fresh Mozzarella and then quarter

each slice depending on the size.

3. Thinly Julienne basil leaves.
4. Assemble amuse bouche by layering

tomato and mozzarella pieces.

5. Top with basil.

6. Lightly drizzle with Oil & a balsamic glaze.
7. Finish with a small pinch of salt if desired.

Talking with WSU professor,
Martin Muller

Like
meat, lamb, chicken, cow, or seafood. Which direction you
will go. So this is the how you are going to make your amuse
bouche. You are not going to choose main protein ingredient
as amuse bouche.

For example, if you choose meat for
main, then you need to do not choose steak tartar for amuse
bouche. Every time you need to see the menu first.

Name : Martin Muller
Position : Professor

Major : Certified Chef,

Certified Food Beverage
Manager, etc

Career : Executive Chef,

Paradise Hotel Busan*****,
Busan, South Korea
Executive Chef, Paradise
Hotel Incheon*****,
Incheon, South Korea, etc

To make amuse bouche, use your imagination. For example,
Mozart, he made classical music. He made his music with
piano. Only with piano he made symphony. Van gogh, He

made painting with paint

You are

artist, you can choose. Artist creates, not copying. 15

Interview with WSU professor,
Charles Yong Slonaker

Name : Charles Yong

Slonalker

Position : Professor

Major : Culinary Arts

Diploma, Le Cordon Bleu

Career : Co Thanh, Hon

Kong 2 years,
Alinea, Chicago, IIIinois
1year , etc

Q. When you working Q. Can you tell me

at restaurant, what did which amuse bouche
you cook for amuse was best for you?
bouche?
I don’t have a particular
Amuse bouche I served a lot of favorite or preference.
different kinds as they changed
everyday. Q. Can you tell me how

Q. Can you tell me the students can make
when they own amuse
cautions for amuse bouche? Can you give
bouche?
me some tips?
They should also be relatively
simple to prepare for service as They should have a nice balance
it is the first thing the guest of flavor though. Texture is
eats before their meal
something that is important and
16 it should be something light to
eat with some acidity

Interview with WSU professor,
Miguel Teles de Menezes

Name : Miguel Teles de

Menezes

Position : Professor
Major : Food and

Beverage & Hospitality
Management

Career : The Koop Roaster

& Café common manager
in Indonesia, Di Bon
organic coffee farm &
processing center common
founder, etc

Q. Can you recommend some wine that can paired

with amuse bouche?

That
means many restaurant gives amuse bouche to the customer to
enhance to start service. It is cost effect by chef decide. Wine paring
with amuse bouche is not common, but there’s some opportunity we
need to find two thing, first is why we are we doing it. So are we doing
it to increase customer experience? And second is it going to bring
more revenue to restaurant? Let the customer to taste amuse bouche
with small pairing. For example, if the wine we are going to serve, with
the amuse bouche that might be the wine by the glass. Let’s imagine. If
we are going to serve foie gras, then it can served with sweet wine.
Sweetness of wine can cut fatness of the food. And also to increase
revenue of restaurant, then recommend some other wine like, ‘we also
have this wine with wine by the glass. Would you like to try this?’. We
need to be careful that common amuse bouche is small.

17

18

Q. Can you recommend some wine for fine dining

style restaurant?

You need to better understand the concept.
So if I

go to French restaurant, I think it is really nice to fully French. I know
many restaurants in the world don’t do that. In my opinion, it is good to
go deep in to the concept. I give you an example, Four seasons
restaurant, that is Italian restaurant in Singapore, coffee, cacao is from
Italy.

So that it my
recommendation. And if also you need to find reason. Why you chose
that wine for that food.

Q. Can you tell me most impressive amuse-bouche?

It was cooked like ball and it was almost soft. It
was taste like full flavored mango. And it was almost liquid like
mousse. So this is for me.

19

Writer : Rowena
Reporter : Cynthia
Photographer : Sally

Q. Can you recommend some wine for beginner?

Then I usually say like this, no you don’t know
which wine do you like. Because like coffee, there are different type of
coffee. In wine is the same. There are different style of grapes.

For example, Chardonnay from France,
the north of the Bourgogne. But if I also get this chardonnay from
California, the characteristics are going to be different.

Like more heavy, more full bodied. For
beginner, before tasting, you can see and read bottle. For beginners
need references. So you can go to website, winery. You can
understand characteristics, history of the product. And then you can
real see the difference from chardonnay from France and Argentina.

Go for flavor and try Short glass like Porto glass
and make note for it.

If you look at the

label, It can change

your mind. Taste

wine and spit, write

what you tasted. And

you can compare it in

years. So for beginner,

discovery what is

your taste. You have

to taste wine. And

also for the beginner I

also recommend wine

fair to try wine.

Restaurant is famous
for Amuse-bouche and has been a
Michelin one star restaurant for four
years. Michelin Guide Seoul 2021 explained
that this place by chef, Minjae Park has
been silently walking on one path
without wavering by the trend and

gives to enjoy French cuisine.

20

Uniquely, it sells courses consisting only of Amuse-
bouche. The course is priced from about 65,000
won to 100,000 won, and it is not just Amuse-
bouche, but also serve a small combination of
appetizers, mains, and desserts like Amuse-bouche.

A total of 10 kinds of amuse-bouches will be served,

including rosemary stick with horseradish sauce,

raspberry financier, shrimp mini tomato gratin

with tropical fruits, foie-gras terrine with tropical

fruits, and asparagus sherbet. Each has a different

taste and texture, so there is both the pleasure of

seeing and eating 21

is the signature Amuse-bouche here. This souffle,
which looks like a soft steamed egg and is

reminiscent of egg cream from egg tart, has a soft
scent of butter flavor, and when scooped up with a
spoon, it smells like a stimulating truffle. It gives a
saltiness in mouth, but it gradually has a balanced
taste to create a complex taste. I recommend you

to visit this restaurant, which contains many
people's praise.

22



Name : Cynthia Name : Belina
Major : SICA Major : SICA
-Through the Fine
dining class, I first - Through research
learned about Amuse- and interviews on
bouche. It was Amuse Bush, I learned
interesting that it was exactly about the
completely different overall definition and
from Appetizer, and it characteristics, as well
was so cool which the as gained knowledge
chef's values is of the various menus
including in the small
plate, and I also wanted of Amuse Bush
to make it. provided by Fine

Dining.

24

Name : Sally
Major : SICA
- I first learned that
amuse bouche are
different from
appetizers and that it
changes at the chef's
discretion. It was
strange that Amuse
Bouche could also go
well with wine. It was
good to know more
through this project.

Name : Rowena
Major : SICA
- I learned
about amuse
bouche more,
especially
history and
nouvelle cuisine.
Also we could
do interview
and learn more
from many
professors.

25

References

• 1p - https://www.jessicabrigham.com/sweet-spicy-pumpkin-soup-shooter-thanksgiving-
appetizer/

• 4p - https://chefin.com.au/dictionary/amuse-bouche/
https://terms.naver.com/entry.naver?docId=5740604&cid=48183&categoryId=48282

• 5p - https://chefin.com.au/dictionary/amuse-bouche/
https://www.hap-en-tap.be/zachte-spinazie-creme-zalmsalade-krokantje/
https://m.terms.naver.com/entry.naver?cid=43667&docId=5670098&categoryId=43667

• 6p - https://alekasgettogether.com/amuse-bouche/
- https://pngio.com/images/png-a1655750.html

• 7p – http://www.olivenote.co.kr/news/articleView.html?idxno=566
• 8p – https://chefin.com.au/dictionary/amuse-bouche/

• 9p - https://www.pinterest.com/frntacee123/amuse-bouche/
• 10p – https://www.pinterest.co.uk/gbchefs/christmas-canap%C3%A9s/
https://www.tripadvisor.com/LocationPhotoDirectLink -g3608371-d4492620-i310010932 -

Mammertsberg-Roggwil_Canton_of_Thurgau.html
• 11p - https://www.tripadvisor.com/LocationPhotoDirectLink-g303631-d10005070-i182420645-

Hira_Ramen_Izakaya-Sao_Paulo_State_of_Sao_Paulo.html
• 12p - https://i.pinimg.com/474x/53/d1/54/53d154e59336dfe226e45bf197988563.jpg

• 13p - https://blog.naver.com/euphrates/222123494683
• 14p - https://www.sprinklesandsprouts.com/salmon-cream-cheese/

• 15p - https://www.youtube.com/watch?v=adK793MpDws
• 16,17,18p - https://www.wsu.ac.kr/main/index.jsp
• 20p - https://images.app.goo.gl/Zdgwc1rYapPZS7sr6

• 21,22,23p - https://blog.naver.com/chozi0/222466470874

• 27p - Insta: @ctcresto

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2021.11.04