Behind the Line
Topic: A Little Bit of Fun
This or That
Little bites can make a meal. Amuse bouche or mignardise. Why?
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
Savory once again I love eating small plates or apps and making a meal out of those and not even going near an entree.
- Celina Tio
- Executive Chef/Owner
- JULIAN
- Kansas City, MO
Amuse Bouche. I'm a savory gal
- Christine Cikowski
- Chef/Partner
- Sunday Dinner Club
- Chicago, IL
Amuse, definitely. As a former pastry assistant at Blackbird, I've seen (read: experienced) what happens when you eat mignardise for dinner. Pastry chicks bouncing off the walls from a sugar high...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I love mignardises. I am not a huge fan of amuse bouche because sometimes you get a course that is not to your taste and then you have to start a meal on that note...
- Mark Steuer
- Chef/Partner
- Carriage House and The Bedford
- Chicago, IL
I actually don't care for amuse or mignardise. I always feel like they are an afterthought. just a way to clean out the cooler, and not something that any thought has been put into.
- Michael M. O'Connor
- Sous Chef
- Vic & Anthony's
- Houston, TX
Amuse, again I'll take savory over sweet any day.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Amuse bouche. If it's a meal, I want something other than sweets. There's always work to do, I don't have time for sugar crashes.