June 14, 2007
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Amuse-Bouche
What is an Amuse-Bouche?
From my experiences, Amuse-Bouches are made to be the first bite of the meal.. designed to “whet your appetite”. It’s usually served at high-end restaurants where your meals are composed of multiple courses. It’s not going to be on the menu, the chef usually gives this you this as a bonus and it’s like a ”thank you” for dining at his/her restaurant. It serves multiple purposes, but mainly it’s made to stimulate your palate.. it gets you ready for what’s ahead!
Salmon CornetsA while back I did this meal where my Amuse-Bouche was Thomas Keller’s “Salmon Cornets”. I was lucky enough to visit Per Se and tried his original Cornets.. It was amazing, even with the high expectations, Jonathan Benno (Per Se’s Chef de Cuisine) and his team came through in a big way!
You can find the recipe in the French Laundry Cookbook.. It’s basically Salmon tartare and Red onion Creme Fraiche in a Savory Cornet. When I made it, we had the most problems with the cones. It would never set the way I wanted it to, I guess if I worked in the French Laundry/Per Se kitchens.. it would have been much easier if they showed me directly. But I took the recipe and made it my own.. I served them on a painter’s palate! I thought it was clever.. lol
Watermelon with Aged Balsamic and Sea SaltI got the idea out of Rick Tramonto’s “Amuse-Bouche”. This one is simple.. You take a watermelon (as sweet as you can find) and it cut into cubes, use a melon baller and make a hole in the cube. Now fill it with some aged balsamic vinegar. (depending on how many years, it can be expensive) I used 50 years aged and it goes for roughly $80/3.5oz bottle? That fact makes this Amuse-bouche a little more luxurious than you previously thought, huh? In the end, it’s very simple and enjoyable.. isn’t that what we’re all looking for? =)
Comments (19)
that’s so funny! the first quick fire challenge for top chef last night was to create an amuse-bouche. what a coincidence.
what delicious combo of flavors!
first time i had was at asiate. i forgot the real name, but they were tiny little cheese puffs. not exactly sure how it fits into an asian fusion meal, but it was good.
Yum.
Yum.
the watermelon is gorgeous. what is the white cone made from? reminds me of soybean nori wraps.
originality is always appreciated. that’s what makes the best meals.
The presentation for the cornet is brilliant. So amusing. har har har
I always enjoy your posts. Though they sometimes make me fell… hmm… how should I put this… Cuisine challenged? lol…
Tell me, do you know if there are any kitchen dictionaries? If there are, I need to get my hands on one.
i just have to say, i love your xanga!
hey! this was last night’s top chef challenge. i didnt even know what it was honestly. haha
wow the watermelon looks yummy! it’s so pretty.
<3Always,
Nary
i feel like an uncultured clod whenever i see sophisticated food. i always imagine that i would inhale them instead of eating them like a normal person.
such an expensive starter >.< but i’m sure it’d be well worth the taste =)
Yumm… you make me feel like experimenting now. I’m guessing that the aged balsamic is something that you would get from a gourmet deli or specialist shop like that?? I really like the idea of that watermelon. I love to taste new things like that, and I think it would have the most interesting taste!!
Peace and love
~*elfqueen*~
I LOVE amuse bouches!!! Especially when I starve all day to go to the restaurant =P
Thanks for that watermelon/balsamic amuse. I will certainly give that a try! The salmon cornets looks to hard to do
Yumm. Amuse Bouches are always a nice touch. Do you eat the watermelon in one bite so the balsamic vinegar doesn’t go everywhere? It looks a little big for that (or maybe it’s just because the picture is taken close up). And I like the artist palate. -L
I love the presentation of the watermelon. Love it!
the salmon cornets looks delicious! i guess i haven’t dine at such high-end restarants b/c i had no clue what amuse-bouches were until you explained it. thanks! and balsamic in strawberries, now in watermelon? can i just put balsamic in every fruit?