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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.
Amuse Bouche
Norwegian Scallop and Australian Truffle.
Kong Hans Kælder
Copenhagen, Denmark
(August 18, 2021)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
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
The Culinary Institute of Virginia Diner's Club met at Bardo in Norfolk/Ghent on 4 May 2010 to enjoy the cuisine of Executive Chef Edward Storey.
Bardo is known for creative, Asian-inspired small plates.
Since the next day was Cinco de Mayo, I decided to start early with a margarita on the rocks. It was a skillful blend of tequila and triple sec, with a good tart punch of lime.
Each table was presented as an amuse of sorts one of Bardo's Zenamame dishes to share; these are a variety plates consisting of steamed edamame with different seasonings. There is traditional, Eastern Shore-style spiked with Old Bay, an Indian version and more - more than a half-dozen in all. Our table was treated to the Greek Zenamame, which included being cooked with Greek spices and served with slivers of raw, red onion and salty feta cheese; it was delicious.
From the Level I menu, I started with a duo of hummus and was presented with a platter of roasted red pepper along with truffle edamame and grilled pita wedges. The hummus was great - perfect thick texture, rich and complex flavors, and colorful presentations.
From the Level II menu, I had the Orange Chili Chicken. Not unlike a really good sweet-and-sour chicken with not so much sour and a lot of extra heat, this dish was thoroughly enjoyed. The chicken was cooked perfectly and the sauce acted as a vessel of sweet/heat/Asiany flavors melding the chicken and rice components of the plate.
The extremely creative and fabulous Dip Sum Donuts were enjoyed for dessert; a plate of over-sized doughnut holes along with a trio of dipping sauces and pure chocolate chopsticks was a sweet way to end the meal.
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For more of my adventures in food, read my blog - www.patrickevanshylton.com
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Amuse Bouche
Coconu milk, kohlrabi, hibiscus, cilantro.
The American Restaurant at The James Beard House
New York, New York
(January 22, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
* 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.
a sort of amuse bouche from lao sze chuan in chinatown... cabbage and chilli sauce? anyway it was yummy.
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.