Amuse-bouche

[agaronthefloor]

I am just curious to know the place you work at or run; do you run a daily amuse-bouche? If so, who usually comes up with the idea and executes that idea.

Where I work at, its an upscale type of restaurant in a hotel. We run breakfast lunch and dinner, as well stay open 24 hours. But we run a bouche for all three services. Usually a smoothie bouche for breakfast and whatever you can think of bouche for lunch and dinner.

I mainly work lunches and we actually just started doing bouche for lunch services. We first started off with pretty much making purees and adding gelatin or agar to thicken them up and placed them in tart shell. Well that got very boring very quick. So at first it was only one persons responsible to come up with bouche. Most of the time now we all get together and come up with something or each person will pick a day and create something. Me personally i like to throw off the wall ideas and execute them...well that is if i finish all my prep first. I think my craziest idea so far was my sous vide lemon and basil watermelon rind, goat cheese mousse, chorizo chip, smoked watermelon gelee.

What was a bouche you did that sticks in your mind to this day?