What is the French term for small, savory appetizers served before a meal?

The French term for a small, savory appetizer served before a meal is amuse-bouche. The expression literally means “mouth amuser” and usually describes a single bite or very small tasting offered by the chef.

An amuse-bouche is not quite the same as a standard appetizer ordered from a menu. Traditionally, it is selected by the chef, served without a separate charge, and intended to prepare diners for the meal while previewing the kitchen’s style. It might be a spoonful of soup, a tiny tart, a canapé-like bite, or an inventive combination of seasonal ingredients.

The term became especially prominent during the nouvelle cuisine movement, which favored smaller portions and concentrated flavors. It later became closely associated with Michelin-starred restaurants and ambitious fine-dining kitchens.

A useful language note is that amuse-bouche is the polished restaurant expression; amuse-gueule is an older French term with the same basic meaning. “Hors d’œuvre” is broader: it refers to appetizers generally, not specifically to the chef’s complimentary bite.