‘Amuse-bouche’ is a lovely French cooking term meaning ‘mouth amuser’. They are creative little morsels that are not on the menu, instead they are offered free by a chef or cook to excite guests for the coming feast.
If you are thinking ‘appetisers’ then you are on the right track.
I like to make little whimsical pasta creations.
Just make them small, colourful and aromatic and your guests will be begging for more. 🙂
Pickled baby octopus, slices of green olive and rosemary:
Here are some more cooking techniques and French cuisine: