Developing a recipe involves emotion and the capability to understand combinations of texture and taste. These small details do make a difference when it comes to a mouth sized bite, and here you can see the thought and work that goes into creating a small idea.
The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, emphasizing smaller bite sized foods. It differs from hors d’oeuvres and is always pre-selected by the chef and complementary.
