An amuse-bouche or more correctly in France an amuse-gueule is literally translated as “mouth amuser”. They became popular in restaurants in the nineteen eighties as a showcase of the chef’s skills. Normally a small intensely flavoured dish presented to all diners before their ordered dishes. In high-end classic restaurants such as those with Michelin, stars amuse-bouche are now an integral part of the meal.

Gazpacho Shots

At home, an amuse-bouche or amuse-gueule does not have to be an elaborate creation it can be some delicious marinated Spanish olives, a tasty, freshly made dip with breadsticks or a Gazpacho Shot.


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