An amuse-bouche [aˌmyzˈbuʃ] (plural amuse-bouches) or amuse-gueule [aˌmyzˈɡœl] is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine.

The term is French, literally translated as "mouth amuser". The plural form is amuse-bouche or amuse-bouches. In France, amuse-gueule is the proper term normally employed in conversation and literary writing, while amuse-bouche is a euphemistic hypercorrection that appeared in the 1980s on restaurant menus and is used almost only there. In French, bouche refers to the human mouth, while gueule refers to the mouth or snout of an animal, and is used as a derogatory term for mouth or face.

Use in restaurants

The amuse-bouche emerged as an identifiable course during the Nouvelle Cuisine movement, which emphasized smaller, more intensely flavored courses. It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.