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Amuse bouche
From Wikipedia, the free encyclopedia
Amuse-bouches are tiny bite-sized morsels served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.
The word is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please]. The original French word, more frequently employed, is amuse-gueule (gueule is slang for mouth but in fact means animal's mouth (one word in French)), although amuse-bouche is considered more polite and is usually used on menus in more refined restaurants.