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Amuse:
- smoked sable fish with parsnip, parsnip veloute, smoked eel with parsnip.
The amuse was very well executed, although I was a little surprised to see two kinds of smoked fish in a parsnip-themed pre-appetizer. The taste of both fish-parsnip bites was very complex, but my favorite was, without any doubt, the veloute - texture was picture perfect, it was rich, but not greasy or even buttery, seasoning was exceptional, although not at all aggressive. Delightful.
Amused girls belonging to Hmong, Kmong and Lao mtn tribes gawk at passing tourist. Mountain village near Luang Prabang, Laos.
Smoked Salmon Tartare
Notes: Wonderfully dressed smoked salmon tartare. Quite a generous amuse bouche.
Amuse Bouche
Parmesan funnel cake.
Aggio
Washington, D.C.
(May 23, 2014)
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Amuse Bouches
Figs and artichokes.
The Modern
New York, New York
(September 5, 2013)
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Amuse Bouches
Sweet pea.
Jean-Georges
New York, New York
(May 6, 2014)
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Beet Amuse, L'Arpege style:
- baby red beet, Mayer lemon, wildflower honey, artisinal extravirgin olive oil.
First, and foremost - credits and acknowledgements: Ulterior Epicure posted pictures of his interpretation of the L'Arpege dish, as well as given me the recipe for it.
I have not have the original dish, nor have I tried U.E.'s version of it, so this is not an exact replica, but rather a recipe interpretation.
Fresh, clean flavors depend almost entirely on the quality of ingredient used , and it is a simple, yet elegant way to start a good meal.
Amuse Bouches
King crab with spherefied butter, and berry soda with chia seeds.
Paired with 2006 Ferrari Albariño, Trento.
Grace
Chicago, Illinois
(July 17, 2013)
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Amuse Bouche
Sunchoke panna cotta, grapefruit gelatin, shaved Perigord truffles, and fish skin chip.
Notes: This is on the restaurant's lounge menu.
The American Restaurant
Kansas City, Missouri
(February 13, 2014)
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Oyster on the Half Shell
Seawater gelée and radish.
Antoine
Paris, France
(March 1, 2014)
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The evening started with an amuse trio:
A cool panna cotta-like brick made of ricotta and tofu that was topped with a fine layer of aonori (seaweed powder) and tiny dollop of gochujang (hot pepper paste).
Skewered rice cakes topped with AOK’s KFC (Korean Fried Chicken, that is) sauce and peanuts.
Thick, warm potato foam and crisp nori chip. The former is a familiar course from Yours Truly (where Jang was working just before heading the AOK Kitchen); the latter is a popular garnish found in AOK’s ramen noodles.
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.
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.
Amuse-bouche
- from the left: tuna tartare, barely cooked lobster, watermelon gazpacho.
All three were spectacular, although the lobster stood out - it was barely dressed with nothing but a touch of butter and citrus. I am not certain how the lobster was cooked, but it was extremely tender, light and flavorful.
Many thanks to my dearest LT for an incredibly generous birthday gift and equally enjoyable company.
Please take a look at the entire Le Bernardin Dinner picture set.
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.