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Grilled Oyster
Gratinée with a Champagne sabayon, topped with black truffle shavings. Hot water was poured around the stone, which caused them to send up a sea-scented steam, what the French call "embrun."
Antoine
Paris, France
(March 1, 2014)
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Parte de la sesión fotográfica para Amuse! Ropa interior de diseño
www.myspace.com/amuseropainterior
Modelo: Mariana Marino
www.chilevision.cl/home/index.php?option=com_galeriachv&a...
Marca: Dopamine Graphics www.myspace.com/dopaminegraphics
* Best of 2006 * Dish
Read about this dish and the other 25 Best Dishes of 2006 on my blog.
Alain Passard's famous Arpege Egg contains a poached egg yolk topped with chives and a generous dollop of sherry vinegar-whipped cream. The cream topping is drizzled with a touch of maple syrup and garnished with fleur de sel.
Taste: The sherry cream was wonderful against the warm gooey yolk at the heart of this amuse. However, the real treat was the how the maple syrup and fleur de sel played off each other in a delightful and tasty sub-plot.
Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
Le montant du portique qu'Hermelin avait cassé, lui sert à présent de poteau de jeu.
Il lui plait beaucoup. A Félicie... aussi !
Amuse Bouches
Back to front: brioche topped with carpaccio of scallop and fried capers, a squid ink tartlet with avocado purée and salmon roe, and tuna and cod roe with sesame.
Antoine
Paris, France
(March 1, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography