Title: Amuse Bouche Director: Ricky Greenwood Studio: Marc Dorcel Year of Release: 2022 Genre: Feature, Couples, High Budget
Unlike many adult features that treat narrative as an afterthought, Amuse Bouche leans into a full-fledged storyline:
Synopsis: A renowned, ruthless Michelin-starred chef (played by a leading Dorcel actor) presides over an exclusive gastronomic society. He invites a group of ambitious young women to a secluded manor under the guise of a masterclass in haute cuisine. However, the “lesson” is one of submission and reward. Each course of the meal corresponds to a test of desire. The protagonist, a clever newcomer, decides to play the chef’s game—not as a victim, but as a predator in disguise, turning the tables course by course. Amuse bouche -Ricky Greenwood- Marc Dorcel- 202...
The film cleverly intercuts cooking montages (close-ups of melting chocolate, glazed poultry, frothing cream) with intimate scenes, creating a constant visual link between food, lust, and power.
Upon release in late 2022 (with the full year often listed as 2022/2023 depending on region), Amuse Bouche received: Title: Amuse Bouche Director: Ricky Greenwood Studio: Marc
On platforms like Dorcel TV and AdultTime, the film maintains a 4.5/5 star rating, with users particularly praising the closing scene—a ten-minute single-shot sequence that blends a dessert plating with an emotional confrontation.
Marc Dorcel films are instantly recognizable: glass-walled penthouses, private jets, marble bathrooms, and impeccable lingerie. Amuse Bouche replaces the typical corporate setting with a farm-to-table rustic-chic manor—raw wood, copper pots, and a walk-in wine cellar. The wardrobe shifts from latex and stilettos to aprons, satin robes, and naked skin dusted with flour or powdered sugar. Unlike many adult features that treat narrative as
This change of scenery was a deliberate risk. According to an interview with Greenwood (via a 2023 HotMovies podcast), Dorcel initially wanted another “CEO secretary” plot. Greenwood pushed for the culinary world because “food is inherently erotic, but also dangerous—you can burn, cut, or choke.”