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Alternative names for 'appetisers'

The first time I was served what a hotel called amuse bouche I asked why have you called them amuse bouche?
They said our chef is French and it is for the chef to demonstrate their skill in the way they wish, something for your palate to appreciate.

And that description fitted it well. They were not requested, you had no choice in the what was put in front of you, they were extremely pretty, very tiny and explosively delicious.
I would have had many more if I could. But that’s the point of an amuse bouche isn’t it, to leave you wanting more.

We went back there many, many times. In part because they served such amazing food but also because they were not pretentious or snobby when I asked why are these called amuse bouche?
Which these sort of places can be.
 
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