French Culinary Terms

noun a small appetizer or hors d'oeuvre typically served before a meal to stimulate the appetite

• The amuse-bouche was a delightful start to the fine dining experience.
• I always look forward to the little appetizer, or as they call it, the amuse-bouche.
• That tiny taste of soup was like a bougie amuse-bouche.
• The opening act of the concert was like an amuse-bouche for the main event.

noun a type of sauce typically made with shallots, cracked pepper, and vinegar, often served with oysters

• The chef prepared a delicate seafood dish drizzled with mignonette sauce.
• I love dipping my oysters in mignonette sauce, it adds a nice tangy flavor.
• This mignonette sauce is bomb, it really brings out the freshness of the seafood.
• Her words were like a mignonette sauce, adding just the right touch of flavor to the conversation.

noun a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel

• The croquembouche was the centerpiece of the dessert table at the elegant wedding.
• I can't wait to dig into that croquembouche at the party later!
• That croquembouche is gonna be lit at the event tonight.
• The croquembouche symbolized the culmination of years of hard work and dedication.