Here at the Belair Park Country Club our catering is second to none in its excellence and diversity.
We are sometimes asked though, “just what exactly is Amuse-Bouche”?
There is no prize for guessing that this is a French expression. It translates very roughly to the English equivalent of ‘Mouth Pleaser’ or perhaps more meaningfully ‘pleasant taster’.
The Amuse-Bouche is a tiny piece of food normally served to guests upon arrival for a meal. It is usually given at the time the menus are handed out(or people first sit down when home catering).
It represents a piece of complex showmanship on the part of the chef who is demonstrating his or her talents on a tiny nibble-sized but complex and delicious morsel. They’re thereby sowing the anticipation of the delights to come on the menu.
In terms of function rooms, Adelaide and surrounding areas might tend to describe these things in English as little snacks but they are quite different to hors d’oeuvres.
If you are interested in the difference and French culture, in France hors d’oeuvres would normally be served at around 6 or 6.30 PM and consist of a number of different little snacks. They may be as simple as some crisps and nuts or might incorporate things such as vols-au-vents, cheeses and so on.
Unlike in what the French would call Anglo-Saxon cultures, hors d’oeuvres do not always necessarily act as a precursor to a meal. In France if you are invited for hors d’oeuvres, you will normally be expected to arrive at about 6.30pm and depart around 7.30-8pm to leave the hosts to have their main evening meal.
The amuse-bouche is therefore quite different!
Our chefs don’t usually need much of an excuse to show off their skills and that’s why you will see some interesting little snacks and treats (whatever you want to call them in whatever language) on display at many of our catered events.
We are sometimes asked though, “just what exactly is Amuse-Bouche”?
There is no prize for guessing that this is a French expression. It translates very roughly to the English equivalent of ‘Mouth Pleaser’ or perhaps more meaningfully ‘pleasant taster’.
The Amuse-Bouche is a tiny piece of food normally served to guests upon arrival for a meal. It is usually given at the time the menus are handed out(or people first sit down when home catering).
It represents a piece of complex showmanship on the part of the chef who is demonstrating his or her talents on a tiny nibble-sized but complex and delicious morsel. They’re thereby sowing the anticipation of the delights to come on the menu.
In terms of function rooms, Adelaide and surrounding areas might tend to describe these things in English as little snacks but they are quite different to hors d’oeuvres.
If you are interested in the difference and French culture, in France hors d’oeuvres would normally be served at around 6 or 6.30 PM and consist of a number of different little snacks. They may be as simple as some crisps and nuts or might incorporate things such as vols-au-vents, cheeses and so on.
Unlike in what the French would call Anglo-Saxon cultures, hors d’oeuvres do not always necessarily act as a precursor to a meal. In France if you are invited for hors d’oeuvres, you will normally be expected to arrive at about 6.30pm and depart around 7.30-8pm to leave the hosts to have their main evening meal.
The amuse-bouche is therefore quite different!
Our chefs don’t usually need much of an excuse to show off their skills and that’s why you will see some interesting little snacks and treats (whatever you want to call them in whatever language) on display at many of our catered events.
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