After-dinner coffee is oft considered as the happy tradition in North America, where hosts, end dinner and cocktail parties giving their guests a rich jolt of java. However, this jolt of java is reported to be replaced by something creative, small and refined in taste like the amouse bouche.
Apparently, Amouse-bouches end-up in being single servings from the hors d’oeuvres platter, haute and compact than the latter. Amouse bouches that chefs continue to experiment includes seasonal soups with funky accompaniments, vegetable mousse, meat and seafood tidbits with cocktail sauces, kimchi, spiced-up pestos and pickled vegetables, herbed caviar, truffled broccoli, so on and so forth. Concisely, amouse bouche is by default any delicacy lifted to creativity and reduced to the size of a nugget.
The non-conventional nature of Amouse bouche seems to give the chefs full freedom to ‘carefully’ experiment with ingredients and flavors of their choice. Serving a bite-sized version of a main entree before including it into the menu is a good way of testing consumer’s likeness or dislike towards the delicacy. However, the chances of amouse bouche failing to appeal the taste buds of the diners also prevail, but in such cases, the loss might be hurting to chefs by the virtue of expensive ingredients involved in the dishes. There are also chances, that consumers might like amouse bouche to stay as amouse bouche instead of having them in main entree, especially when such creations are shrugged-off by consumers when they appear in extra large portions.
There is no evidence of amouse-bouche going successful in traditional dinner parties, where preferences of traditional dining might be a rich jolt of java. Nevertheless, in cocktail parties, diners always welcome their taste buds to some sort of adventure and amouse bouche claims to bid curiosity to the diners in a single bite of unusual flavors bedded into usually gourmet ingredients.
Via: NY Times
