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and probably the best bite of the evening. Salmon rillettes, topped with dried fruit chip and paired with a pepper and honey chutney (if I recall correctly).
While the rillettes was full bodied, creamy and delightful, the fruit chip, a nice addition, was rather soggy from its contact with the moist protein. This wasn't an issue of the chip getting soggy because I spent a couple extra moments taking the dish's picture before consumption as CL also commented the dame about the lack of texture of the wafer thin fruit.
a potato-based cream soup; anchovies; smoked salmon with cheese; croquette with Jabugo ham
Nectari, C/ Valencia, 28, Barcelona
www.blurb.com/user/store/ARMNstalker
This photo is from the SPF Archive was either taken by me or acquired in a trade...
On February 12th, we had the first event in our new series of the Secret Pickle Supper Club www.secretpickle.com at Te Aro Roastery & Cafe
Amuse Bouche
Wild mushroom cream soup, truffle aioli, and gougere.
Look for my review at the ulterior epicure.
Got a chance to watch AMUSE hook up the HotBox Mobil Galleria
More Info: www.kickstarter.com/projects/1411077013/hotbox-mobile-gal...
This was the amuse bite the night we were at The Aviary. The cube is compressed watermelon, which is topped with yuzu (the whiteish stuff in the middle), soy (brown stuff) and herbs. (Peter, if you remember better than I do feel free to correct me.)
Amuses Bouche
Right: Tomato confit with toasted quinoa.
Left: Roquefort custard with Sauterne gelee.
Read about this meal at the ulterior epicure.
"Amuse Bouche"
Notes: Certainly the weirdest pass-off as an "amuse bouche." This arctic char, creme fraiche, and chives "pate" (spread? or is this a rillette?) was basically served in lieu of butter. Thank goodenss - it was much better than butter.
The bread here is very good. The butter roll (very buttery) - not so much. But the pumpernickel with caraway and golden raisins - WONDERFUL.
Read about this meal at the ulterior epicure.