The Amusing "Amuse Bouche"
Amuse what? I first learned about this word when we got to Level III of the FCI Culinary Program. An AMUSE BOUCHE is a bite-size aperitif to start off your course. You do not order it from the menu. Rather, it is sent out by the chef to welcome you and keep you excited about the food. This French term literally translates as "mouth amuser" so that's exactly what it aims to do...it is suppose to tickle your tastebuds before you start your meal :) We got to play around and experiment with amuse bouches when we were in Culinary School and we came up with some really awesome ones...Sharing with you some of them;
This was my version of Tuna Tartare over fried Wonton and Nori topped with Avocado Emulsion and Black Sesame Seeds
Mommy Sherry's Mini Salmon and Apple Tortillas with Ranch Dressing
Viv's Vietnamese Meatballs (with a million spices! hahaha!) with Pickled Carrot Slice over Mint
Our Level 3 Deep Fried Cheese Ball with Nuts
One of the first amuse bouches we did- Pinoy inspired : Goumet "Kwek kwek" with Vinegar Mushroom Dipping Sauce