What is the term for the "amuse-bouche" at the end of the meal?
At several restaurants I've been to, in addition to serving an amuse-bouche at the beginning of a meal, there is an equivalent complementary small desert served at the end, sometimes before or after the check.
What on earth is the name for this "course"?
Best Answer
I believe you're thinking of "mignardises." This is what they call it on the french laundry menu, and others.
Another possibility is "Petit Fours", which are small pastries typically served at the end of a meal. I believe there is some overlap in the use of the two terms.
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What is amuse-bouche on a menu?
In fine dining, amuse-bouche are the small bites preceding the main course. An amuse-bouche is not usually included on the final bill, so they are often presented to diners as a \u201cgift from the kitchen.\u201d An amuse-bouche is typically a little bite that packs big, interesting flavors.What is the difference between an amuse-bouche and an amuse gueule?
Amuse-bouche, otherwise known as amuse-gueule, is the French term for 'mouth amuser'. They are a type of small, bite-sized hors d'oeuvre. Chefs serve amuse-bouche to diners to enjoy while waiting for their food orders to arrive. It is a way of saying 'welcome' to guests and pampering them with something special.What does amuse mean in food?
A complimentary, bite-sized portion of food served before a meal or between courses in a restaurant. noun. 4. The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. An hors d'\u0153uvre is an example of an amuse bouche.What is an Amuse Bouche? | SFMK
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Answer 2
I have never heard a specific name for this that is widely used.
In some places it might be called a a lagniappe (a small free extra, the term originated in Louisiana), or perhaps just a complimentary dessert.
Answer 3
If seeking an English language term, I think "Post-Prandial" is a could work well. But I cannot claim that it's ever been used before.
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