abstract:An amuse-bouche (plural amuse-bouches) or amuse-gueule is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so free and according to the chef's selection alone.
One of his signature amuse bouchesis a combination of pickledrosehipson a sheet madewithair-dried sea buckthorn, anorangeberry with an outrageous tang.