This version of ecole lenotre cocktails dinatoires et amuse-bouche is presented in french and english. Translated by rebecca reid. Under the names currently used, "cocktail pieces and amuse-bouche," the ecole lenotre offers us delicious recipes for individual dishes served in small contaiiners that are sober, modern and refined. For example, in mini-plates: salmon flower with black radish in vodka glasses: chicken persille and foie gras