The Five French Amuse-Bouches are a group of amuse-bouches made by Eishi Tsukasa with Sōma Yukihira as his assistant.




  • Quenelle
    • Figs (Semi-Dried)
  • Shallots (Minced)
  • Carrots (Julienne)
  • Sorbetière
    • Anglaise
      • Cardamom (Powder)
      • Milk
      • Egg Yolks
      • Sugar
  • Sweetfish Friture (Fried)
    • Whole Wheat Flour
  • Zucchini Slices
  • Whipped Cream (Peeked)
  • Almond Cuit
    • Almonds
    • (TBA)
  • Anchovies (Dried)
  • Asparagus (Charred then Grilled)
  • Chili Peppers


Real FactsEdit

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]

References Edit

  1. Wikipedia page on Amuse-Bouche
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