The amuse-bouche emerged as an identifiable course during the
nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. It differs from other ''
hors d'œuvres'' in that it is small, usually just one or two bites, preselected by the chef and offered free of charge to all present at the table. The function of the amuse-bouche could be played by rather simple offerings, such as a plate of
olives 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". 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
Asian-style soup spoons are popular choices. In addition, the kitchen must try to accommodate guests who have an aversion or
allergy to ingredients in the
amuse. == Gallery ==