What amuse-bouche means
An amuse-bouche is a small, bite-sized dish served at the start of a meal, before the starter. The name is French for “mouth amuser”, and it is also called amuse-gueule, a slightly more informal French term, or simply an amuse. It is not ordered from the menu. Instead, the kitchen chooses it and sends it out to every guest without charge, as a gesture of welcome and a taste of the chef’s cooking style.
Amuse-bouches are found mostly in restaurants offering formal or fine dining, though the idea has spread to many other places. They can be almost anything, as long as they are tiny and full of flavour. Common examples include a spoonful of soup in a small glass or cup, a miniature tartlet, a crisp topped with fish or cheese, a little mousse or a delicate piece of raw fish. The aim is to stimulate the appetite and set the tone for the meal.
At home, cooks borrow the idea for dinner parties, serving a small mouthful to guests while the main preparations are finished. It is similar to a canapé or hors d’oeuvre, but those are usually served with drinks or chosen by the host, rather than sent from the kitchen as a surprise.