Taste me Quadri

They say on Wikipedia that the amuse-bouche emerged as an identifiable course during the Nouvelle Cuisine movement, which emphasized smaller, more intensely flavored courses, but I don’t think. The Amuse bouche is used as courtesy to welcome a guest, a kind of gift. It is the key to any beginning at any restaurant, as it sets the keynote for the meal and at quadri the amuse was excellent.

IMG_3440IMG_3645

Categories: Life Cycles

Tagged as: