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ServiceThe Hidden TableUpdated 2026-09-04Reviewed 2026-09-04
Amuse-bouche
A small opening bite served before the meal to introduce the chef's point of view.
Context
Amuse-bouche matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.
Example
It appears at the beginning of tasting menus and private dinners.
How THT uses it
At THT, an amuse-bouche can introduce a producer, ingredient, or memory before the first course.