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Amuse Bouche
Left to right: pomegranate soda, tempura shrimp, nettle soup, smoked salmon, and ham crostini.
bluestem
Kansas City, Missouri
(November 23, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse
- watercress, snails, herbs, shellfish broth
Amuse was presented on a scallop shell, with frozen watercress powder blanketing the snails. Waitstaff recommended to take the first bite as a palate cleanser, before shellfish broth was poured over. Freshness of the herbs accentuated the rich shellfish broth, and yet stood in the foreground as we enjoyed this canape.
Please take a look at the entire Agapé Substance picture set.
Amuse Bouche
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(August 10, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
"Milk & Honey"
Notes: It tasted like 2x milk x 2x honey. These delicate spheroids were served at room temperature, which I think only intensified their sweetness and flavor.
Read my review of this meal at the ulterior epicure.
Puffed cracker piped with cheddar cheese.
Bluestem
Kansas City, Missouri
(June 27, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
...as I am most of the time.
Nikon D80
Nikkor AF-S, 18-55mm, 1:3.5-5.6
Exposure: 1/20 sec.
Aperture: f/7.1
ISO: 100
Focal Length: 55mm
Salmon Mousse
Phyllo, pistachios.
Wallsé
New York, New York
(February 16, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
This amused me massively. Once of the many local Ladas with a 0-60 time of about 2 years, but with a rear spoiler added for those high speed situations. Fluffy dice come to Russia...
www.ablogcalledwanda.com/a-blog-called-wanda/2012/02/a-go...
Amuse stamp
Memory Box Tessatina Die
Washi Tape
Amuse Bouche
Left: Champagne mango with feta cream and olives with basil puree.
Center: Warm edamame broth with lemon foam.
Right: Shrimp croquette with pickled fennel.
Read about this meal at the ulterior epicure.
London as a global city has just about everything, but I was surprised to learn that the city has only two top rated Michelin restaurants. One of them is Gordon Ramsay at Royal Hospital Road (Alain Ducasse at The Dorchester hotel is the other).
The only Gordon Ramsay I know is the celebrity on TV, yelling and screaming at people, but in real life this man backs up his game by running a restaurant that has maintained three stars for over a decade now. He’s the real mccoy when it comes to cooking.
Gordon Ramsay at Royal Hospital Road offers a very reasonable 47 GBP 3-course lunch which I wanted to try, but due to a brief mental lapse, we opted for the seven-course Menu Prestige which came out to be 360 GBP for two with some wines. Obviously, I cried afterwards.
My observations were that the dishes were first-rate, some were stand out good, but generally they were not much different than ones served at other top restaurants. This was particularly true of the main courses which I found to be the least inspiring.
What was different was the exceptional service. In Sydney, meals at some top restaurants seem to last forever because of the waiting between courses. Dishes at Ramsay’s came out consistently across three hours. I imagine part of this was in keeping service to a very small room of only 14 tables (30-40 diners) in total.
The general professionalism of the maitre d’ and staff was also a step up from what I’ve previously experienced. I even took notice of the real plated silverware, which showed just enough age and maintenance to make them feel really expensive. All the diners looked very gentlemanly and lady-like. There’s in fact a dress code; No tees, jeans or sneakers. While this may not suit everyone, it’s fine dining in London after all!
Menu Prestige, 360 GBP for two with some wines @ Gordon Ramsay Royal Hospital Road, +44 (020) 7352-4441.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.