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amuse-bouche

American  
[ah-mooz-boosh, a-myz-boosh] / ɑˈmuzˈbuʃ, aˌmüzˈbuʃ /

noun

amuse-bouches, plural amuse-bouche plural
  1. a small appetizer as served, usually without charge, in a restaurant.


amuse-bouche British  
/ amyzbuʃ /

noun

  1. an appetizer before a meal

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Noun Inflected Forms

Etymology

Origin of amuse-bouche

1955–60; < French amuser to gratify, amuse + bouche mouth

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

If we were wrong on the timeline—and that is a greater risk now—the recent weakness in financial markets could be an amuse-bouche before a bearish feast.

From Barron's Mar. 18, 2026

But that’s probably just an amuse-bouche, launching a full-size meal.

From Los Angeles Times Jan. 16, 2026

“I didn’t know what an amuse-bouche was, and for that reason I will always root for ‘Top Chef.’”

From Salon Sep. 12, 2024

A little amuse-bouche before the apex of all grilling events, the Fourth of July.

From Seattle Times Jun. 27, 2023

“They makes a fine amuse-bouche for the king of the sea.”

From "The Astonishing Life of Octavian Nothing, Traitor to the Nation, Volume II: The Kingdom on the Waves" by M.T. Anderson

All of these parades are amuse-bouches leading up to the big week of Fat Tuesday.

From Seattle Times Feb. 14, 2023

These amuse-bouches were then fenced for cash by Israel in those venerable independent bookshops of Manhattan that did a bit of literary memorabilia-dealing on the side.

From The Guardian Jan. 14, 2019

The US has no shortage of outstanding restaurants that serve everything from flavor-packed amuse-bouches to hand-crafted desserts.

From Time Aug. 17, 2017

Consider splitting one, because there’s more goodness on the horizon, starting with one of the best amuse-bouches downtown: a flaky, button-size tart, one per customer, that announces the season with its filling.

From Washington Post Dec. 6, 2016

And, indeed, there’s Manhattan-style pomp to the amuse-bouches before every meal — on the night I dined there, tiny spoonfuls of fennel panna cotta with American caviar.

From New York Times Aug. 25, 2010

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