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Amuse
- Grilled prawn with herb
- Mozzarella cheese and tomato with rosemary
- Foie-gras croquette
- Cheese pepper bar
White Wine
- Chablis 1er Cru Les Vaucopins Domaine Long Depaquit 2014, Burgundy, France
NH212 LHR-HND
Lobster Sausage
Smoked and Fried
Marea
New York, New York
(May 4, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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.
Left: Lemon-fennel soup (served warm) with a touch of olive oil.
Right: Santa Barbara uni on a jalepeno sliver and black bread. A drizzle of olive oil and sea salt.
Lemon-fennel soup (served warm) with a touch of olive oil.
Taste: the soup was the second in the progression of three amuses. The placing of this soup between the other two amuses (uni and radishes) showcases Vongerichten's thoughtfulness. The creaminess of the warm lemon-fennel soup soothes the palate after the biting heat of the jalepeno on the uni amuse. This fragrant and slightly citrusy soup puts out the fire so that the diner is able to enjoy the peppery and fresh tasting radish amuse.
Amuse Bouche
Smoked salmon lollies.
La Folie
San Francisco, California
(April 14, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Ce vieil homme nous a regardé passer, dans un sens puis dans l'autre, dans cette petite allée résidentielle de la concession française. Il semblait amusé de nous voir: deux photographes/touristes et un "bébé dans un sac".
Amuse Bouches
Cured salmon; crab; and cauliflower-seafood soup.
Paired with Dom Perignon.
Le Bernardin
New York, New York
(May 10, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Lobster in lemongrass-mushroom broth with lobster foam.
Notes: It's hard to believe, I know, but there was enough lobster meat (cut up) in this little cup to equal half a tail (or so). The concentrated stock (it must have been a shellfish base) was intensified by the earthy mushroom. Loved the fragrant citrus-like perfume of the lemongrass. This was served very warm.
Read about this meal at the ulterior epicure.
Smoked Salmon Panna Cotta
(Page 132 of "bluestem, the cookbook"), and chicharron with salt and vinegar powder.
bluestem cookbook dinner
bluestem
Kansas City, Missouri
(November 13, 2011)
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.
Zanzibar oceano indiano un bambino che si diverte credetemi con ben poco foto scattata con una compattina.
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
Second Amuses Bouche
Smoked Trout "Cannoli": Filled with diced cucumbers and yuzu cream. My only complaint about this otherwise tasty amuse bouche is that it wasn't finger friendly. I ate it with fork and knife. Cucumber, smoked, raw fish, and cream is a fail-safe combination of flavors and textures. Great.
Torchon of Foie Gras: The torchon sits on a pistachio cracker and topped with a macerated cherry. The torchon was so silky and flavorful. Creative presentation of the common couple: pistachio and cherry.
Rabbit Rillette: Topped with pickled cucumber, mustard, and sitting on brioche toast. My least favorite. The rillet was a bit too dense and "gelled" together. Otherwise, I loved the Dijon-cucumber condiment.
Gruyere "Cheesy Cracker: This was an "Armenian flatbread" that puffs and crisps. It's filled with Gruyere cream - texture of creme fraiche.
Read about this meal at the ulterior epicure.