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trying to get a taxi home from the gay beach, we stopped in at this restaurant and we ordered some drinks while we waited and the waitress brought us a lovely little amuse buche. It was some crazy cracker, with some bocconcini, smoked salmon, chives and a balsamic reduction.
Amuse Bouche
Almond granita with coffee cream, bergamot, and candied capers.
Osteria Francescana
Modena, Italy
Amuse Bouche
Apricot sorbet.
Uchi
Austin, Texas
(July 2, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Uchi
Austin, Texas
(July 2, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
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!
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.
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.
Amuse Bouche
Norwegian Scallop and Australian Truffle.
Kong Hans Kælder
Copenhagen, Denmark
(August 18, 2021)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
Epicure
Le Bristol
Paris, France
(October 18, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
We managed to grab a spot at the bar on this busy Friday night. I for some odd reason only took a photograph of the amuse bouche. Murata was excellent as always but also very pricey if not doing a set lunch special.
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.