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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.
View large on black: View On Black
Kitchen of Manoir Aux Quatre Saisons, Oxford, UK
Leica M9, Noctilux 50mm/f0.95
on the second day of the fifth round match between Trinidad & Tobago and Combined Campuses & Colleges in the Regional 4-Day Tournament on Saturday at Queen’s Park Oval.
Photos by WICB Media/Ashley Allen
Punkin tried to pass the time by telling jokes... Jackson & Albert found his sense of humor a bit too raw and edgy for their tastes.
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.
I'm surrounded by strangeness as of late. First the stray horse, and other bits of animal weirdness, and now adventures whilst paddling the river. I came across two women in a canoe who managed to strand themselves on a shallow bit in the middle of the river. Instead of just getting out in 6 in deep water and walking the canoe to deeper water, they chose to struggle and grump and fuss. I offered thrice to help them, and thrice I was ignored; not just a "no, thank you" but plain old ignored. I think they ignored me because of the passenger that rode in the back of their canoe. This passenger happened to be a well endowed, inflatable male sex doll, dressed only in boxer shorts, air-filled phallus pointed proudly skyward. So I laughed heartily and continued on my way.
Amuse Bouche
Organic egg, soldier toast, garlic.
La Folie
San Francisco, California
(April 14, 2013)
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Two out of three grannies think it's amusing that I am taking their photo. The other ...not so much.
At Amuse’um 2011: Imaginopoly, guests dressed in “playground chic” attire jumped inside a board game as they were sent to and bailed out of a VIP jail, tried their luck at chance raffles, played casino games, savored theme-inspired fare by Soiree Catering and Events.
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.
Amuse Bouche Triptych
Left: Marlin, heirloom beans, and heirloom tomatoes.
Center: Roasted beet, radish, and beet sauce
Right: Warm corn chowder
Read the review at the ulterior epicure
Amuse Bouche
Filled with goat cheese, wrapped in prosciutto.
ad hoc
Yountviille, California
(September 28, 2012)
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Amuse Bouches
Left to right:
Greek Sardine Escabeche
Oyster in Green Pea Soup
Risotto Croquette with Goat Cheese
Read my review at the ulterior epicure.
Amuse Bouche
Cannot recall - perhaps carrot with blood orange?
Acquerello
San Francisco, California
(March 13, 2018)
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