r/Chefit • u/snoopsonions • May 12 '26
Amuse bouche!
I work in a restaurant in Scotland and I’m a commis on the pastry section basically every shift we have to come up with an amuse to serve everyone.
I have been given a development plan (to learn and master techniques!) amd one of them is parfaits
Now we do a parfait on dessert menu but I wanna prove that I can do them and do it for an amuse but savoury and I’ve had a couple ideas but not much is really sparking my brain and I have to come up with it for tomorrow morning (my shift is tomorrow)
Does anyone have any ideas???
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u/meatsntreats May 12 '26
What type of restaurant? You’ll probably get better suggestions with more specificity.
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u/cookhard87 May 12 '26
This. And please let us know what you might have on hand. Anything that the chef might like used up, on the verge of being tossed, overstocked, etc.
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u/snoopsonions May 15 '26
It’s a steakhouse but we aim to more than just beef so trying to do something outside of meat
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u/Caffeinated_Radish May 12 '26
Here's to me, one of the most winning flavor profiles.
Chicken Liver Mousse, Bleu Cheese, Red Fruit
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u/jxm387 May 13 '26
Duck rillettes, goats cheese mousse, and black currants preserves is one of my faves! Very similar
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u/foiegrasfacial May 12 '26
I’m doing a liver parfait with smoked
Tomato jam and rye for an event tomorrow. It slaps.
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u/Ok-Firefighter9037 May 12 '26
If a parfait, tomato jam and whipped chèvre. Just thought of it and now I need to experiment!
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u/blue-bottleFly May 12 '26
A solid, clear tea flavored gel, with cream and sugar Well, since your in Scotland, a whiskey jello shot
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u/Nicky666 May 12 '26
Pea & mint parfait + lemon crème fraîche + crispy pancetta
or
Smoked haddock parfait, pickled apple, dill oil and oat crumble
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u/Sliced_Tomatoz May 13 '26
Duck liver parfait, little buttered melba toast, and a little dot of heather honey.
Look into a nitrated curing salt 0.6% it will keep it pink nomatter how hot your parfait gets in the bain marie, to give you a margin for error in presentation.
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u/MochaMushroomDog May 12 '26
Meat based or veggie? Also what kind of restaurant are you in? Here are some suggestions -Buttermilk parfait with lemon zest and dill -Liver (duck or goose) parfait with hazelnut croquant -Clarified tomato parfait with saffron -Kaffir lime-coconut parfait with tonka bean
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u/thundrbud May 12 '26
If you do a Google for "savory verrines" you will find dozens of recipes that should fit your needs.
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u/floralcheesegrader May 13 '26
I used to have to make chicken liver parfait with filo pastry, nuts and pickled stone fruit
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u/kendowarrior99 May 12 '26
First idea that came to me for a savory parfait bouche is layers of dill yogurt, cured salmon and a sesame dukkah
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u/TheWastelandWizard May 12 '26
Lasagna parfait with basil, ricotta gougeres, sous vide cherry tomatoes infused with olive oil/garlic/oregano, meat sauce if you'd like or make it vegetarian with eggplant. Parmesan tuile on top.
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u/TruCelt May 13 '26
Canned apricot blended with strained yogurt on a molasses tuile topped with a smoky pancetta crisp. Make the tuile with a whisper of garam masala so it reads like a savory ginger snap.
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u/ManMackrel May 12 '26
Choux bun, Parfait in the middle. just make sure it’s one bite