One of the features that sets Coho Restaurant apart is the chef’s interesting amuse-bouche. “What the heck is that” you ask? Certainly it’s an interesting term. Pronounced “amooze boosh,” this French term is translated by most people as “something to amuse the mouth” and refers to little tidbits served before a meal.
Hmmm, lots of things can amuse my mouth. And what makes this any different from hors d’oeuvres? Here’s the distinction: it’s tiny – just one or two bites; it’s the same for everyone at every table; it’s different every day; and it’s free. Yup, free. It’s meant to be an intensely flavored tease of what’s to come – an unexpected chance for the diner to get a feel for the chef’s style. Since it’s really whatever the chef feels like creating, I think it should be called “amuse-chef,” something to amuse the chef! Well-known New York City chef Jean-Georges Vongerichten says “The amuse-bouche is the best way for a great chef to express his big ideas in small bites.”
Our own chef leans towards the use of local vegetables and lighter bites. Recently seen in this past week’s lineup: a fresh radish-parsley salad; shredded golden beet salad; crostini with goat cheese, blanched asparagus tips and Italian salsa verde; stuffed fresh dates with bleu cheese, bacon, and balsamic reduction; crostini with roasted red pepper-eggplant spread. Served in tiny little plates, they are just a delightful way to start a meal, and unique on San Juan Island!
