CULINARY GLOSSARY

An amuse-bouche is a tiny complimentary appetiser from the chef that opens a meal in fine dining.

A canapé is a small one-bite buffet appetiser on a slice of bread or a base with various toppings.

Degustation is the thoughtful assessment of the taste, aroma, and texture of dishes or drinks; often a multi-course tasting menu.

An entremet is a refined multi-layered dessert with contrasting textures, a showpiece of modern pastry.

Fine dining as a service style is a ritual in which every dish is presented to the guest with ceremony.

Glassware brings transparency, lightness, and geometry.

Mise en place is the professional preparation and arranging of all ingredients and tools before cooking begins.

Plate art is the craft of composing a dish on the plate.

Serving boards are a warm, authentic way to present food.

A terrine is a French meat, fish, or vegetable pâté baked in a rectangular mould and served cold.