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.


Categories: Life Cycles

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