An a amuse bouche is usually a bite sized appetiser served at the start of the meal. Amuse bouche usually gives diners a preview of what’s to be expected by the chef.
Don’t worry because if they get served to you because they are free of charge and can sometimes even come with a complementary glass of wine.
Maître d'hôtel/Maître d
Maître d’s can be head waiters or host of the restaurant. They assign tables, supervise the wait staff and take reservations.
Overall, they ensure quality for guests and makes sure that you leave happy.
Sous vide is a method of cooking food in airtight plastic bags. These bags are then put into a hot water bath and is allowed to simmer for longer than usual at a lower cooking temperature. This ensures that meat or vegetables are evenly cooked without losing its moisture.
Petit fours are confectionery or appetizers served at the end of the meal.
Also known as appetizers or starters, Hors d’oeuvres are small dishes served before a meal. They can be served either before, as part of the meal or between courses.
A sauce made with chicken, veal or fish stock and even vegetables. Can be served separately (to be poured into the dish) or with the dish. Velouté can also be used to describe a soup that is creamy.
Vol-au-vent is a small hollow case of puff pastry. Savoury fillings usually occupy the hollow centre but sweet fillings can be used to turn the pastry into dessert.