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Amuse-bouche
- Sweet Corn Pannacotta, Crispy Beluga Lentils, Tapioca Pearls,Tomato Water, Tomato Oil
This one was off the charts! I was expecting to taste tapioca before lentils, but felt a pleasant crunch first. Truly a masterpiece!
I absolutely must say - the service at Modern was excellent! It shows form the start, and stays at a very high level. I found table captains to be sincere, very polite and hospitable beyond even the highest expectations. Thank you, Justin and Luke!
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)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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.
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 Bouche
Jean Georges
New York, New York
(February 2, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
front: cucumber with some jelly
left back: corn and miso soup with popcorn
right back: watermelon with blue cheese
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it was alright. the corn miso soup doens't really match the taste, popcorn was awkward and some were not 'popped'
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.