Bouche is French for which part of the body?
Amuse-bouche Amuse-bouche An amuse-bouche (; ) or amuse-gueule (, ; ) is a single, bite-sized" hors d'œuvre". Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served for free and according to the chef's selection alone. These, often accompanied by a complementary wine, are served both to prepare the guest for the meal and to offer a glimpse of the chef's style. The term is French and literally means "mouth amuser". The plural form may be "amuse-bouche" or "amuse-bouches". In France, is traditionally used in conversation and literary writing while "amuse-bouche" is
Bouche rouge (chestnut) Bouche rouge (chestnut) "Bouche rouge" is a variety of European chestnut native to the Ardeche, specifically around the town of Saint-Etienne-de-Boulogne. This cultivar may be the result of a hybridization of the cultivar Sardonne with a local variety. "Bouche rouge" produces chestnuts of medium to large size, very beautiful appearance and with very good flavor. With the varieties Comballe and Merle, "Bouche Rouge" is one of the best chestnuts on the French market. Nuts are bright red and can be kept very well. French cultivation areas are at 500 meters elevation or below in the departments of Ardèche, Gard and