A balanced degustation menu, has to tell a story. This story has a beginning, a middle and an end. The beginning usually includes the teasing Amuse-Bouche, which are fine little samplers (bite-sized hors-d'oeuvre) of what the kitchen staff can prepare.
A fine chef will use the Amuse-Bouche to invite guests into his/hers culinary journey. Therefore, he or she will try to make this invitation irresistible and tempting. Contrary, sloppy Amuse-Bouche means sloppy food to be followed.
Gorgeous Amuse-Bouche is a pretty accurate sign that the food to be followed will be remarkable as well. So, it is not an exaggeration to say that by the end of the Amuse-Bouche, guests have a good picture of the level of food that is coming up next.
The most complex and detailed works of art would therefore be followed by food at the exact same level; intriguing and deep in flavor. By contrast, food which required less than two seconds to be put together and served for Amuse-Bouche, would probably be followed by sloppy mains. Restaurants, representing these two different approaches, do not of course belong in the same category.