View allAll Photos Tagged Amusing,
You tell me... found at the 'Fotografica' fair in Nieuwegein, the Netherlands, 10th of November 2013.
The kick-off for us at restaurant week. We went to C restaurant down in Yaletown. The amuse-bouche was smoked local salmon stuff with cream cheese and chives.
Amuse Bouche
Fried mackerel "escabeche," with pickled ramp and vinegar gelatin.
The Modern
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Jean Georges
New York, New York
(February 2, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouches
Mushroom cannelloni, radish with mustard butter and toast, and carrot juice with lime salt.
Read about this meal at the ulterior epicure.
found this on the side of the road, had to pull over... it really is irony... a motorhome parked in someone's house. *shakes head*
Amuse Bouche
Smoked salmon, pickled fennel, clementine.
The American Restaurant
Kansas City, Missouri
(April 4, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
Read about this meal at the ulterior epicure.
Amuse Bouches
Mushroom cannelloni, radish with mustard butter and toast, and carrot juice with lime salt.
Read about this meal at the ulterior epicure.
Right and Left: Duck liver rillets topped with salmon mousse discs and champagne granite.
Center: Tandori Salmon mousse lollipop rolled in black and white sesame seeds.
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
Amuse Bouche
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(August 10, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Tomato consomme, cauliflower puree, salmon roe, and aged balsamic vinegar.
Notes: The tomato "consomme" was more like a consomme jelly. I didn't really get the tomato flavor. But the cauliflower with the salmon roe and balsamic was nice.
Strange amuse bouche, I'd have to say. Strange.
This meal was shared with thewanderingeater. Just for the sake of experiment and to protect the purity of this meal I decided to concentrate on macro and close-up images, with an expectation of both sets being viewed together.
Amuse:
- melon soup, extra virgin olive oil, salmon crudo
Nice and light, I was not quite sure about fruit and salmon combination, but it worked.
Amuse Trio:
- potato fritter, lobster wrapped in lard, squash custard.
I started from the middle - can you blame me? ;-)
Please take a look at the entire Gramercy Tavern Dining Room picture set, as well as earlier Gramercy Tavern collection. Please consider Overall Impression, as it may influence you NYC dining choices.
(Rollover picture)
The meal began with a presentation of beet and Gruyere cheese filled gougieres.
Taste: the beet (you can see the pink filling peeking out the bottom of the gougieres in the picture far left) was discernably sweet and earthy. The Gruyere, sharp and salty. A nice little way to welcome me back to the Avenues.
Amuse Bouche
"Milk & Honey"
Notes: It tasted like 2x milk x 2x honey. These delicate spheroids were served at room temperature, which I think only intensified their sweetness and flavor.
Read my review of this meal at the ulterior epicure.