Fans of fine dining know that an amuse-bouche is a chef’s little gift to diners — a nibble or slurp that usually is an elegant extra at the start of an evening meal.
Think fancy canape, shot of gazpacho, tiny culinary work of art. Whatever you are given is not on a menu, so you can’t order it, but the edible surprise is intended to whet the appetite for what’s ahead.
When I met chef Lawrence Hutchinson this month, he delivered a two-bite wedge of melted brie, oozing out of a pecan-panko crust, propped atop a dab of green puree and dressed with a smidgen of microgreens. Lovely to look at, complex in flavor and delish — gone all too quickly.
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