I haven’t heard this term in years. I used to go to France a lot when I was younger and this was a term often used.

My most recent experience with Amuse Bouche appetizers was this past summer at a cook out.

We were served delicious cubes of fresh watermelon lightly drizzled with balsamic vinegar syrup made with blackberries, topped with a little basil leaf and some grated grana padano cheese.

Really good and perfect for the hot day it was…