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Its amusing to see this beetle while it prepares for flight, the disc clicks open and it takes off, it almost looks like an alien spaceship taking off!
Amuse Bouche
Coconu milk, kohlrabi, hibiscus, cilantro.
The American Restaurant at The James Beard House
New York, New York
(January 22, 2015)
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* 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.
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.
I think this was mackerel.
Sepia
Chicago, Illinois
(May 5, 2015)
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View large on black: View On Black
Kitchen of Manoir Aux Quatre Saisons, Oxford, UK
Leica M9, Noctilux 50mm/f0.95
Amuse Bouche
Pumpkin soup with truffled whipped cream and Comte gougere.
Read about this meal at the ulterior epicure.
Quique Dacosta, Denia, Spain
June 30, 2011
Ctra. Las Marinas, Km. 3.
Carrer Rascassa, 1. (Urb. elPoblet)
03700 Dénia
+34 (965) 78 41 79
Everything is edible!
Sponge with tomato and basil sauce (in the pump dispenser)
Soft cheese (in the cream container)
Shrimp powder with edible wrapper
Some sort of cocktail - this was the only weak item
I really thought this was a set of cleaning and hygiene items when they served it to us. Very clever.
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.
Amuse Bouche
Organic egg, soldier toast, garlic.
La Folie
San Francisco, California
(April 14, 2013)
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