View allAll Photos Tagged amusing
Amuse Bouches
Mushroom cannelloni, radish with mustard butter and toast, and carrot juice with lime salt.
Read about this meal at the ulterior epicure.
Amuse Bouche
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(August 10, 2015)
the ulterior epicure | Twitter | Facebook | 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...
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.
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.
This meal was shared with thewanderingeater. Just for the sake of experiment and to protect the purity of this meal I decided to concentrate on macro and close-up images, with an expectation of both sets being viewed together.
Amuse:
- melon soup, extra virgin olive oil, salmon crudo
Nice and light, I was not quite sure about fruit and salmon combination, but it worked.
...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
An amazingly Zen complimentary amuse while we were waiting for our shishamo.
Japanese-run restaurant serving Gaijin-friendly Japanese food.
Tomoshibi Japanese Restaurant
(03) 9699 1810
5 Armstrong St
Middle Park VIC 3206
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.
www.ablogcalledwanda.com/a-blog-called-wanda/2012/02/a-go...
Amuse stamp
Memory Box Tessatina Die
Washi Tape
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 Bouches
Left: Gooseberry encased in a gelatin dome of some sort with hoja santa garnishes.
Right: Caviar on a brioche custard dome, red onion, egg yolk pearls, scallion, and crumbles of brioche (though for some reason, they looked like shredded bacon crumbs.
Read about this dinner at the ulterior epicure.
Amuse Bouches
Consomme, grilled ham and cheese soldiers, and fried risotto balls.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouches
Consomme, grilled ham and cheese soldiers, and fried risotto balls.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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.
sorry almost missed one of the besh dish.
This is raw tuna, in a baked cookie (not sure what to call them), it also has some cream cheese at the bottom.
I love this !!!
Amuse Bouche
Skate with squid ink marshmallow.
The Modern
New York, New York
(January 27, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Left to Right:
Sunchoke Panna Cotta
Sunchoke chip.
Pork Belly
Caramel and peanuts.
Pumpkin and Apple Soup
Aged Cheddar Cracker
bluestem
Kansas City, Missouri
(December 23, 2011)
