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It's that good. Call it a stroke of culinary good luck that French-trained chefs Snir and Kiersten Mor landed in Surprise, an exurb of Phoenix hammered by chain restaurants, to open Amuse Bouche. Enticed by the area's affordable homes and population growth and the fact that Kiersten's parents lived there when they arrived , the couple established themselves as a catering business in , eventually adding a gourmet take-out option to the mix.

It wasn't long before word of the couple's sophisticated fare spread across the Valley, even capturing the attention of the New York Times in The Mors' seasonal menu is a short and thoughtfully crafted list of country-French bistro fare, with enough wiggle room for a few stellar specials.

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And there isn't a bad dish in the lot. Despite the restaurant's moniker, there is no amuse-bouche here. Dinnertime salads are simple but satisfying: beds of organic field greens that may be interspersed with handfuls of candied almonds, bacon, fresh bits of goat cheese, roasted beets, and gentle applications of balsamic or orange vinaigrette. Take, for instance, the juicy beef filet, which rises up from a pool of rich, brown sauce soaked up by boldly flavored Gorgonzola mashed potatoes.


Or velvety slices of duck breast atop cinnamon-tinged bits of eggplant, pine nuts, and chiles. Your server will warn you no fewer than three times that the dish is very spicy it isn't; the flavors of each ingredient work together perfectly. And the heady cioppino, an Italian-American fish stew originating in San Francisco, Kiersten Mor's birthplace, features a first-rate ensemble of clams, mussels, scallops, shrimp, and fish in a subtly smoky, garlicky, and lightly spiced tomato broth.

The Mors' version — just when you though it couldn't get any better — also includes housemade pasta. If meatloaf is your thing, go for it. Desserts are as noteworthy as the rest of the Mors' creations.

"Kuuntelija" Amuse Bouche (TV Episode ) - IMDb

And since you've come all this way, indulging in a petite glass of intensely rich dark chocolate custard topped with luscious whipped cream or a shareable hunk of spongy bread pudding studded with blueberries and drizzled in a homemade caramel sauce seems well-deserved. They are equally comfortable performing as a more traditional trio grand piano, guitar, drums as they are playing a blisteringly loud set full of noises, synthesizers and effects pedals.

And so the group can sound as though it belongs performing amidst a gallery collection of Lewitt or a hall of Richard Serra sculptures, while at other times sounding fit for rock venues, churches, or even living rooms. Agnus Dei.

Watermelon Chilli Salt Amuse Bouche

These tiny morsels can be as whimsical and packed with drama in a small package or as clean and simply unpretentious. What the amuse bouche lacks in size, it makes up for in flavour — big time. Jammed-packed with interesting flavours, these dainty appetisers are usually not on the menu. They are seasonal and change constantly depending on food trends and seasons. The bubbly chef also enjoys creating amuse bouches that pair well with their house champagne. His most bizarre appetiser anchors the jellyfish, which is common in Asian cooking but rare in Europe. His creation comes in a form of dainty delights made of pickled jellyfish, torch-ginger flower bunga kantan , nitro pomelo, balsamic caviar and avocado cream; which goes very well with Veuve Clicquot.

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Honest to goodness, this little nibble of sorts can be almost anything. Nothing is off limits.

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But honestly, it really can be anything chefs fancy. Let them entertain you. This website uses cookies to improve your experience while you navigate through the website.

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