Amuse-bouche

A small opening bite served before the meal to introduce the chef's point of view.

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.

It appears at the beginning of tasting menus and private dinners.

At THT, an amuse-bouche can introduce a producer, ingredient, or memory before the first course.