The amuse-bouche is a trendy hors d'oevre unlike any-other. It is tiny and bite sized, just one small taste of an extraordinary food. It is traditionally served prior to the first course of a meal, and the selection is chosen by the chef rather than the restaurant patron. The chef looks at these small items as a way in which to showcase his particular talents and unique approach to food. The best chefs push the limits of their own creativity and imaginations to create the most incredible, and intricate, food-stuffs.

The term, literally translated from French means "Mouth Pleaser". This trend arose during the Nouvelle Cuisine movement of the in the 1970s. Chefs within this discipline chose to emphasize small portions of complex combinations of flavors rather than the traditional foods made previously.

For such a small "bite" of flavor the amuse-bouche is labor intensive. The chef must plan in such a way that large numbers of the chosen hors d'oevres can be prepared in quantity. Generally the amuse-bouche is served as the order is taken or just afterward. In a chaotic, busy kitchen this may mean that an entire station is dedicated to the production of these fanciful offerings.

The amuse-bouche is not often served on regular plates but in creative and unusual ways. On tall wires, in antique silver spoons, or demi-tasse cups are all examples of how the starter is served.

More and more the amuse-bouche is served between any, and all courses, and not relegated to an appetizer category.

The possible ingredients for amuse-bouche are endless. Any intensely flavored bit or combination of food served in a creative manner will work. With the current trend of fresh, local ingredients chefs have the unique opportunity to showcase the best tastes of their region.

Ingredients may be simple or rare. Because of the tiny serving it is more affordable to use an expensive ingredient like white truffle in creating the amuse-bouche. A teaspoon of truffle mousse atop a thin slice of perfect kobe beef is much more cost-effective to serve than an entree course of the same thing.

There is a trend in serving dessert amuse-bouche. In doing this it is possible to serve several varieties for the customer to have as dessert. A rich and perfect chocolate mousse in a demi-tasse could be served along side a small square of pastry and a few other tiny dessert bites. The patron would then have an idea of the chef's talent as well as a sampling of the various desserts offered. In our society of overeating the amuse-bouche is an excellent way to experience many tastes.

Keep in mind that the amuse-bouche is served creatively in a small serving dish or utensil. Look around your kitchen for creative ideas in serving these to your guests.

White Asparagus Mousse

• 1/4 pound white asparagus

• 1 scallion chopped

• 1 tbs mayonnaise

• 1/2 teaspoon fresh lime juice

• pinch white pepper

• 1/8 teaspoon salt

• 2 tablespoons heavy cream

• 1/4 an egg white

• 1/8 teaspoon salt

• 12 serving utensils

1. Steam asparagus until very tender.

2. Drain

3. Puree with the scallion in a blender until smooth.
4. Cool.
5. In a bowl stir mayonnaise, lemon juice, white pepper and salt.
6. Whip cream to stiff peaks.

7. In another small bowl whip egg white with salt to stiff peaks.

8. Fold whipped cream and egg white into asparagus mousse mixture.
9. Adjust seasonings.

Use a tablespoon of mousse per bouche-amuse.

Amuse-bouche are easy to make at home. Use your imagination and choose flavors that have alot of character. remember that since the foods are just tiny bites something that is too bitter, too rich, too spicy or too salty for a full course can be perfect for a small tongue-teaser.

Consider using small spoons of citrus sorbet between courses as a palate cleanser as well as an interesting amuse-bouche. Be sure to brush up on your plating technique!

You should enjoy making this fanciful foods as much as your guests enjoy eating them. Bon Appetit!