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Amuse Bouche
Epicure
Le Bristol
Paris, France
(October 18, 2015)
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Amuse Trio:
- potato fritter, lobster wrapped in lard, squash custard.
Butternut squash custard is a clever play on chawan-mushi. Custard was absolutely perfectly made - no dry ornt edges, silky smooth and well-seasoned. Pine nuts on top gave this little bite a nice crunch.
I had an opportunity to taste an earlier version of this dish - what impressed me more than anything else is how Chef Michael Anthony was looking to improve it, and how he and his team managed to achieve it.
Please take a look at the entire Gramercy Tavern Dining Room picture set, as well as earlier Gramercy Tavern collection. Please consider Overall Impression, as it may influence you NYC dining choices.
I love cookbooks. I read them front to back, like novels.
Here's a small sampling for you.
Oh, and the San Francisco Chronicle book has excellent fancy shortcake recipes.
Elotitos Tatemados
Mayonesa de café y polvo de chicatana (hormiga). (Smoked baby corn with coffee mayonnaise and ant powder.)
Pujol
Mexico City, Mexico
(October 28, 2011)
Amuses Bouches
Left to Right:
Pork
Covered in horseradish (or was it mustard?) foam on a stick.
Notes: I found this one slightly revolting - it was the texture of the foam. Nasty.
Cucumber
Cucumber gelatin ball with oysters.
Notes: Interesting. For an oyster-hater, this would be pure hell.
Scallop Maki
Scallop wrapped in mushrooms and nori.
Notes: Not bad - the nori was rather strong. Frechon seems to have a fascination with seaweed, which appeared in everything from the bread to the butter served with one of my courses.
Foie Gras
Sandwiching smoked eel.
Notes: The best of the lot. My friend commented that it tasted like bologna. I'm not sure about bologna, but it did taste like smoked deli meat.
Read my review of this meal at the ulterior epicure.
Swordfish Tartare - Apple Chai
Apple Gelée
Trout mousse, salmon, caviar.
Dovetail
New York, New York
(January 27, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse:
- cold almond soup, grapes.
Nice way to start a mid-day meal.
Please take a look at the entire Aureole, NYC set and consider Overall Opinion.
They all look like little soldiers. These are the only shots I had time to make for the lunch I hosted on Easter day. As I was busy cooking (and maybe too much wine), I just forgot the rest of the meal. Here you are!
Amuse-bouches (or amuse-bouche, both are correct plurals according to Wikipedia), Restaurant Martin Wishart, Edinburgh.
The start of five course Vegetarian Tasting Lunch Menu.
Left to right, a corn thing, a lentil thing and mushroom soup and way, way better than that description makes them sound.
Martin Wishart opened his eponymous restaurant in Edinburgh in 1999. Since then it has become known as one of the UK's most acclaimed dining venues, currently holding 1 Michelin star (since 2001), 4 AA Rosettes and a score of 8/10 in the Good Food Guide.
* 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.
Under the soup cup is a little hamachi with basil and basil flower, garnished with salmon eggs. Delicious. Nice contrast between the yellow tail and the salmon egg
Amuse Bouche
Cannot recall - perhaps carrot with blood orange?
Acquerello
San Francisco, California
(March 13, 2018)
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Naomi reading text from a close friend that amused her a great deal - she and her friend love to tell each other jokes. This was at a restaurant in downtown Sapporo, probably in 2019 or 2020.