Last spring, when we sat down to dine at the Le Cinq, the beautiful and elegant dining room at the George V, the waiter presented us with an amuse-bouche that was a tiny multilayered “sandwich” consisting solely of thin slices of red radish and green apple. Simple, stunning, refreshing, delicious. No wonder Le Cinq has two Michelin stars.
Here is my replication of the green apple and radish amuse-bouche.
P.S. People have a bouche (mouth) while animals have a gueule. Sometimes, an amuse-bouche that doesn't thrill or that is just too big or off in some way is called an amuse-gueule. ;-)