Amuse Bouche Quotes

“ A storm of fruity sweetness!
A concerto of seafood and herbs!
And a fragrant duet of thick lamb mousse and creamed root vegetables!
All three glasses present their own colorful tableau that unfolds across your tongue!
"Though each glass maintains a clear and unique flavor profile...
... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place.
It's like a gorgeous richly colored show of mousses is dancing in my mouth!”
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

“What an unbelievably refined flavor! And so lusciously gooey you could just faint! The salty, sticky turtle broth seeps through the mouth... melding beautifully with the salty savoriness of the butter and cheese! Together, they lap at your tongue in silky, decadent harmony!
"How on earth does this work? What makes the flavor of the turtle fit so well with the cheese?
Hm? What's this where the two layers meet?"
"You have a keen eye, sir. That's a mix of chopped nuts and seeds- walnuts, peanuts, sesame seeds...
...and...
...."
"Kaki no Tane Snack Crackers?!"
Those crackers! Soma used those the very first time Takumi challenged him!
After lightly toasting them to bring out their aroma, I mixed them into the layer between the sides of my Sformato. Of course, this was after I used my Mezzaluna...
... to chop them all into the perfect size of about 0.1 mm each!
"Heyo, Human Food Processor!"
"I see! The toasted Kaki no Tane Crackers bring just enough aromatic astringency to erase the smell of the fish and dairy...
... functioning as a sort of bridge to tie the two distinct flavors together!
Not only that, their crunchiness adds a fun, contrasting texture while not being filling at all!”
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

“So, judges, what was your favorite dish?" The producer stepped back so the cameras could pan over the long table.
Tarquin answered.
"A crisp almond tart."
Sophia's heart began to pound.
"Smooth lemony custard. Light as air."
She clenched the edge of her worktable.
"Only one person chose the boysenberries as an ingredient today. They were ripe, juicy, bursting with flavor. But somewhat difficult to wrestle with in terms of tartness. This contestant made a truly inspired syrup, infused with basil... and lemon thyme, I think." Jonathan shrugged. "I can't wait to find out how this syrup was created."
Sophia started to sway.
The blogger smiled. "I love lemon. It's bright. It's sunny. But I don't have a big sweet tooth. This dish was not too sweet. It was lovely."
"And best of all," Tarquin interrupted, "a little surprise under the tart. Hidden. Using the organic bittersweet chocolate we provided. Well played."
"And the flowers!" Jenny sighed. "This plate captures the very essence of summer. Sprinkled with flower petals.”
― Penny Watson, A Taste of Heaven

“There's crab with avocado and lemon crème fraîche on a sesame cracker. Chicken liver mousse with caramelized onions and apples. And Ana and Melody's favorite, asparagus and leek on a Parmesan crisp.”
― Carla Laureano, The Saturday Night Supper Club

“Menu

Amuse-Bouche
Biscotte with a Caviar of Tomatoes and Strawberries


Entrées
Chilled Zucchini Basil and Mint Velouté
Ou
Pan-Seared Foie Gras served on Toast with Grilled Strawberries


Plat Principal
Gigot d'agneau, carved tableside

Served with your choice of Pommes de Terre Sarladaise or
Mille-Feuilles de Pommes de Terre

Served with Greens and Lemon Garlic Shallot Vinaigrette and
Multicolored Braised Baby Carrots
Ou
Lemon Chicken Tajine with Almonds and Prunes

Served with Couscous and Seasonal Vegetables
Ou
Panko-Encrusted Filet de Limande

Served with Wild Rice and Grilled Seasonal Vegetables
Ou
Quinoa, Avocado, and Sweet Potato Timbale (vegan)

Served with Rosemary Potatoes”
― Samantha Verant, Sophie Valroux's Paris Stars

“I loved these little teasers before a meal, things I didn't have to order but just came to me like gifts from heaven.
These amuse-bouches actually looked like little gifts; they were small pouches of dough that twisted at the top and came to a gleaming golden-brown ruffle. They actually looked kind of familiar. "These were on Chef Supreme!" I said. I took a quick picture. "I wonder if they've got a sauerkraut and potato filling, like the ones Chef Sadie made on the show." I bit into it. The wrapper crunched and then relaxed into a nice doughy chew, almost like a very thin pizza crust. Sure enough, the interior was plush and buttery with a smooth potato puree but also zingy with fermented cabbage, the sour shreds of leaf providing a perfect contrast to the richness of the potatoes and the crust. "Remember when I told you there was no such thing as too much potato?" A mustard seed popped between my teeth, spicy. I finished with the ruffle on top, brown and shatteringly crunchy. "It's still true.”
― Amanda Elliot, Best Served Hot