The Five French Amuse-Bouches are a group of amuse-bouches made by Eishi Tsukasa with Sōma Yukihira as his assistant.
Description[]
(TBA)
Recipe[]
- Quenelle
- Figs (Semi-Dried)
- Shallots (Minced)
- Carrots (Julienne)
- Sorbetière
- Anglaise
- Cardamom (Powder)
- Milk
- Egg Yolks
- Sugar
- Anglaise
- Sweetfish Friture (Fried)
- Whole Wheat Flour
- Zucchini Slices
- Whipped Cream (Peeked)
- Almond Cuit
- Almonds
- (TBA)
- Anchovies (Dried)
- Asparagus (Charred then Grilled)
- Chili Peppers
--TBA--
Gallery[]
Real Facts[]
An amuse-bouche (/əˌmjuːzˈbuːʃ/; French: [aˌmyzˈbuʃ]) or amuse-gueule (UK: /əˌmjuːzˈɡɜːrl/, US: /-ˈɡʌl/; French: [aˌmyzˈɡœl]) 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 are served gratis and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine.[1]