L’amuse bouche is a little extra dish given at the start of the meal to eat while you’re waiting for the first course to arrive and to awake the taste buds. This is the one I had last night at an excellent restaurant, La Littorine, in Banyuls-sur-mer. It had a base of courgette, a layer of sea food mousse and a prawn on a cocktail stick.
And this post is an amuse bouche for a fuller description that will follow in a few days. I’ve had a busy week, going to Toulouse at the weekend for a huge Occitan demonstration and then travelling south to French Catalunya to celebrate my sixtieth birthday with my family in one of my favourite hotels (and restaurants). Family are still here for the next couple of days so I’ll catch up at the weekend.