Amuse-Gueule is a French culinary term for a small savory hors d’oeuvre served before a meal, designed to amuse the palate. It denotes a single, bite-sized treat that introduces the chef’s style and sets the tone for the courses to follow. The phrase blends “amuse” (to entertain) with “gueule” (mouth/bowl) and is used in fine dining contexts, though it can be heard in longer menus or conversations about French gastronomy.
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