Nosh: amuse-bouche

amuse-bouche

I learned something new today. All my menus usually include what I called a "pre-appetizer" -- a tiny bite that I serve with champagne before the meal begins. It could be anything from a steamed new potato topped with creme fraiche, caviar, and chives -- to something more involved, like a smoked salmon roulade.

Little did I know that I wasn't being original, that this pre-app is indeed, not my "'signature" to a meal. It may not be commonly known but it has existed long before I ever came into the world. The proper term is called "amuse-bouce" -- I'm intrigued, thrilled, and I want this book.

Surely, this is my destiny.
:)