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Het was een drukte van belang in de binnenstad van Hengelo zaterdag. Op allerlei plekken traden koren op tijdens de negende editie van korenfestival Amusing.
Foto: Wim van der Geest
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.
View large on black: View On Black
Kitchen of Manoir Aux Quatre Saisons, Oxford, UK
Leica M9, Noctilux 50mm/f0.95
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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One of the sand sculptures at the 2015 display at Weston-super-Mare. This one depicts the Queen with her corgi looking lass than happy, maybe due to the close proximity of those sculptures behind which look rather less than regal!
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)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography