Swot Analysis Of Amuse Bouche

The words Amuse bouche are literally translated to ’Please the mouth’.The Amuse is served to improve the taste-buds and to encourage digestion. At the same time the chef is allowed to surprise the guests with his own creation that wouldn't normally fit as a starter and prepare the guests for what is coming next.

To introduce the guests to a typical dutch menu, we chose to start with an Amuse bouche of typical dutch ingredients. The Limburgsehoeve quail egg is a regional product produced by local farmers. Just like the other ingredients in the Amuse Bouche, we choose to use products of local farmers for several reasons. First off al because in recent years guests find that products which are produced by small farms in the local area are interesting

Starter

Light salted tartar of Northseacrab with herbsmix, and a spaghetti of old dutch cheese.

After we provided our guests with a delightful amuse of Limburgsehoeve quail egg filled with an egg and mayonnaise mousse, poached quail egg yolk and topped with a milk mousse. We offer them a Light salted tartar of North Sea crab with an herbs mix, and spaghetti of “Old Dutch” cheese. It is made out of three parts.

First we have the crab tartar. Second there is an herbs mix and last but not least the toping of “Old Dutch” cheese. These ingredients combined make a fascinating taste experience.

The crab will come from the North Sea. Therefore it is a local product of The Netherlands. The North Sea crab’s gender will be ‘’female’’, this is because of the red coral they eat. This way the crab will be more tasteful. Its sweet and mild taste is perfectly combined with the Herbal mix. The herbal mix includes a spicy taste because of the radish, a sweet taste because of the tarragon, a fresh kick from the chervil lint, a neutral balance between sweet and spicy of light mustard seeds and a red wine vinegar with a very low acidity level and mild flavor to not overrule the rest. As condiments we add some olive oil, pepper and salt to give it an extra

This is something different than the normal well-known apple pie. Another reason why we chose to serve the apple pie deconstructed, is because we want to give the guest an extra experience. A lot of guests have never tried this type of apple pie before. We believe that our guests have to remember this diner and menu.

In this dish, there is not a singe vital ingredient. This is because we serve the apple pie deconstructed. We decided to choose the Pink Lady apples, because of its fresh and sweet taste. It fits perfectly with the cinnamon, which has herbaceous and a sweet taste. The mascarpone is not as sweet as the other ingredients, but contains a cheese mixture and whipped cream. The grapes are fresh as well. The guest cannot eat the vanilla stick, the cinnamon stick and the piece of anise. We put it on the dish because normally it is in the apple pie, but for this particular dish it is just used for decoration.

We serve the ingredients of the apple pie on an hexagonal plate. The guest can see all the ingredients of an normal apple pie. He or she has to taste the flavor of an normal apple pie, when he eats all the ingredients together. Thereby the dish looks like something