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Amuse-bouche:
Masterful compilation of flavors and textures:
- turnip and butter
- cucumber, cured salmon and salmon roe
- foie gras and gelee
- clam custard
- cornet
Foie Gras bite was particularly memorable.
Cold Pressed heirloom tomato water, tartare of kingfish. Chef's Table Tasting Menu. Ashton Bell - Chef de Cuisine. 12.26.09. Hayman Island, Australia.
Amuse Bouche
Almond granita with coffee cream, bergamot, and candied capers.
Osteria Francescana
Modena, Italy
*** best dishes of 2010 ***
Amuse Bouche
Egg yolk, onion soup, date jam, steal-cut oats, chives.
Read about this at the ulterior epicure.
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
Read about this meal at the ulterior epicure.
Amused Carnotaurus Puppet for Sale. Amused Carnotaurus puppet is made by MEGA DINO. We sell walking carnotaurus puppet to our Japanese client.
One of the typical cevicherias in Barranco is el Muelle own by “el chino” its cheap, fun, good size portions, and located at the heart of Barranco close to the Malecon and near the park.
If you are looking for a cheap place for seafood in Lima this is a fantastic option, the conchas negras or black shells are great, the ceviche is not pretty good, and the service and location excellent.
Some of the best things you can order here are: conchitas a la parmesana, ceviche, conchas negras, arroz con mariscos, jalea, chicharron mixto and of course nice home made chicha morada.
I don’t think they have a web site but this is were you can find them:
Jr. Alfonso Ugarte Nº 225 - Barranco. Telf. 477 - 5165. RESTAURANT CEVICHERIA " EL MUELLE" - DESDE 1984. COMIDA PERUANA DEL MAR
Amuse Bouche Triptych
Left: Marlin, heirloom beans, and heirloom tomatoes.
Center: Roasted beet, radish, and beet sauce
Right: Warm corn chowder
Read the review at the ulterior epicure
Amuse Bouche
Lardo on a kimchi crisp.
Auberge du Soleil
St. Helena, California
(September 25, 2012)
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Amuse'UM '09-Left to Right-Jane Turner, Elizabeth Wilson, Robyn Freedman, Ann Cramer; Credit-Imagine It! The Children's Museum of Atlanta by Kim Link
Amuse Bouche
Cured duck breast, baby radish.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
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Bites of open faced sandwiches arrive on a tic-tac-toe board. They are all light, and once again, delicate. I had never found mayonnaise so complimentary and tasty as I did in these bite sized treats.
Pistachio on foie gras canapé
Salmon roe on salmon aioli
Fried risotto balls
Amuse Bouche
Caramelised onion puree with tuile, rosemary ice cream, and raisins.
Notes I don't know where to begin - this was fantastic. The raisins were hardly noticeable - only jumping in to heighten the sweetness when needed, which was rarely, since the caramelised onions were so intense to begin with. The rosemary ice cream was not sweet at all.
Read about this meal at the ulterior epicure.