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Examples
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'hundred and thirty-seven' pieces of logic-ordnance, -- what we may well call bouches a feu, fire-mouths literally!
The French Revolution Thomas Carlyle 1838
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The first of two amuse-bouches was a scooped out egg filled with seafood sabayon and topped with caviar -- as ingenious a plating method as I've ever seen.
Monique Stringfellow: New Orleans' Dining: August, Plus a Look at Current State of Gulf Seafood With Chef John Besh Monique Stringfellow 2011
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The first of two amuse-bouches was a scooped out egg filled with seafood sabayon and topped with caviar -- as ingenious a plating method as I've ever seen.
Monique Stringfellow: New Orleans' Dining: August, Plus a Look at Current State of Gulf Seafood With Chef John Besh Monique Stringfellow 2011
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The first of two amuse-bouches was a scooped out egg filled with seafood sabayon and topped with caviar -- as ingenious a plating method as I've ever seen.
Monique Stringfellow: New Orleans' Dining: August, Plus a Look at Current State of Gulf Seafood With Chef John Besh Monique Stringfellow 2011
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Evenings chez nous are filled with aperos or mini snacking - 'amuse bouches' of foie gras, saucisson and smoked salmon as the French call them, bites that tickle your palate.
BritChick Paris: Why French Men Would Rather Die Than Diet BritChick Paris 2011
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Diners start off with several amuse bouches , such as a creamy duck-liver lollipop, then go on to a choice of two menus of esoteric small-plate dishes: "Very Close," which in May featured seasonal ingredients, such as white asparagus with herbed milk and vineyard leek roots; or "Further Away," which mixes in more exotic foods, such as goose liver with "wood nuances of oak and acacia." reinstoff.eu
Let's Eat! Vanessa Fuhrmans 2011
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The first of two amuse-bouches was a scooped out egg filled with seafood sabayon and topped with caviar -- as ingenious a plating method as I've ever seen.
Monique Stringfellow: New Orleans' Dining: August, Plus a Look at Current State of Gulf Seafood With Chef John Besh Monique Stringfellow 2011
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Diners start off with several amuse bouches , such as a creamy duck-liver lollipop, then go on to a choice of two menus of esoteric small-plate dishes: "Very Close," which in May featured seasonal ingredients, such as white asparagus with herbed milk and vineyard leek roots; or "Further Away," which mixes in more exotic foods, such as goose liver with "wood nuances of oak and acacia." reinstoff.eu
Let's Eat! Vanessa Fuhrmans 2011
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She starts you off with one of the tastiest amuse bouches in the city, a perfect slice of Wild Mushroom and Gruyère Quiche.
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She starts you off with one of the tastiest amuse bouches in the city, a perfect slice of Wild Mushroom and Gruyère Quiche.
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