amuse-gueule

“In French cooking there is the notion of the amuse-gueule.”

The Huffington Post: Science Writing At Its Finest? Richard Dawkins's 'Oxford Book Of Modern Science Writing'

“So Tom and Padma really surprise the chefs with the quickfire challenge happening right then: the chefs have to create an amuse bouche (in France, I guess it's more common to refer to it as an amuse-gueule) with the food from welcoming spread on the table.”

Jane McGivney: Top Chef: The Cored Apple of Doom

“As psychologist and consumer researcher Alice Isen of Cornell University has shown, finding a nickel in a public telephone can put you in a good mood.5 This idea has been employed by upscale hair salons, which serve beverages; at airline check-in counters, where you can get candies; and at restaurants serving an amuse-gueule.”

Simon & Schuster: Experiential Marketing

“You could just serve them with some buttery leeks, as an amuse-gueule or appetizer, but adding the creamy corn soup actually rounds off the flavour in a richer way.”

The Globe and Mail - Home RSS feed

“a superb amuse-gueule. mushrooms wiped clean and sliced in half”

BigOven.com - Recipe Raves