An amuse-gueule (also amuse gueule ) (' gourmet pleasure '; French pronounced: [ amyz ,gœl ]), also known as amuse-bouche 'mouth joy' in upscale restaurants , is an appetizing, small and therefore bite-sized bite that is mostly as a gesture of the house unsolicited and served before the cold starter as part of a menu . Usually as an accompaniment to an aperitif or cocktail.
In the German gastronomy, the term appetizers or appetite bites (also "Gaumenkitzler" or "small treats") is used for the spicy mouth bites. They have an appetizing effect and are served as a culinary setting for the sequence of dishes - suitable for the aperitif while the guest selects the dishes and waits for the first course.
Amuse gueules are served cold or warm and decorative, e.g. B. on spoons, arranged. The offer ranges from fine ingredients such as lobster , caviar , aspic , stuffed quail breast to warm or cold soups , but also butter, lard, herb quark with baguettes or other bread.
Celery soup with sauteed corn and yam beans
Variety of names
Both terms were borrowed from French into German and into numerous other languages. amuse-gueule is the traditional and most frequently used name in French to this day. In the meantime there is also the expression amuse-bouche, but rarely in French . The gueule 'mouth' , which was perceived as vulgar , was replaced by the more elegant bouche 'mouth'.
Outside the French-speaking area and outside Switzerland, the third form is the pseudogallicism Amuse-Bouchée , which is mixed with the French bouchée 'mouthful', 'Happen'.
German-speaking cooks understand the Amuse-Gueule as a greeting from the kitchen or refer to it as such.
A more recent variant of the amuse gueule is the mise en bouche, for example, 'in-the-mouth-laying', a nicely prepared sample that is served on a specially designed spoon, the cuillère de dégustation , such as' tasting spoon ',' spoon to taste 'is served.
- Robuchon, Joël: Larousse gastronomique . Larousse, Paris 1996, ISBN 2-03-507300-6 , pp. 42 .
- Metz, Reinhold: Restaurant & Gast . 11th edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2010, ISBN 978-3-8057-0650-6 , p. 407-409 .
- Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 395, 398 .
- The French gueule can have different meanings depending on the context. The literal 'snout' - as in Ta gueule! (a rude ' shut up !') - in amuse-gueule or fine gueule 'Feinschmecker' is an ironic vulgarism with which one describes the prelude to a good meal or a person who really appreciates good food.