[3] In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries,[4] being a euphemistic hypercorrection that appeared in the 1980s[5] on restaurant menus and used almost only there.

[8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.

[9] At some point, the amuse-bouche transformed from an unexpected bonus to a de rigueur offering at Michelin Guide-starred restaurants and those aspiring to that category (as recently as 1999, The New York Times provided a parenthetical explanation of the course).

[10] This in turn created a set of logistical challenges for restaurants: amuse-bouche must be prepared in sufficient quantities to serve all guests, usually just after the order is taken or between main courses.

This often requires a separate cooking station devoted solely to producing the course quickly as well as a large and varied collection of specialized china for serving the amuse.