Gastronomy & Fine Dining Vocabulary

a small complimentary appetizer from the chef

“The amuse-bouche was a perfect bite of salmon mousse.”

Origin: French `mouth amuser`

the preparation and organization of ingredients before cooking

“Professional chefs rely on proper mise en place.”

Origin: French `putting in place`

a tasting menu of small dishes

“The degustation menu showcased the chef's range.”

Origin: French dégustation `tasting`, from Latin gustare `to taste`

one's sense of taste and flavor appreciation

“She has a refined palate for wine.”

Origin: Latin palatum `roof of the mouth`

the fifth taste: savory or meaty flavor

“Parmesan is rich in umami.”

Origin: Japanese umai `delicious` + mi `taste`

a connoisseur of fine food and drink

“As a gastronome, he travels for restaurant experiences.”

Origin: French, from Greek gaster `stomach` + nomos `law`

a set menu at a fixed price

“The prix fixe included three courses.”

Origin: French `fixed price`

ordering individual dishes rather than a set menu

“We ordered à la carte to try more dishes.”

Origin: French `according to the menu`

prepared meat products, especially cured meats

“The charcuterie board featured local salumi.”

Origin: French, from chair `flesh` + cuit `cooked`

an after-dinner drink to aid digestion

“We finished with a digestif of Cognac.”

Origin: French digestif, from Latin digestivus