Sunday, February 14, 2010

An Amuse-Bouche Trend?

The last two special event dinners out with my wife have included an amuse-bouche. I had to look it up. It's a chef's selection complimentary appetizer.

Wikipedia got the definition right.

The Granville Inn had a small pastry with salmon for Valentine's Day.  The Worthington Inn had a raw tuna version for New Year's Eve.  Both were memorable and delicious.

Maybe I've just been out of it for a few years, but I can't recall ever encountering this before.

Is this a new trend? I like it!

1 comment:

  1. Sounds better than "loss leader"! Of course, even that would sound good in French -- "à perte"?