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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.
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.
Amuses Bouches
Tartlets des legumes.
(Beet tartlets with carrot; red cabbage tartlets with potato.)
Read about this meal at the ulterior epicure.
Amuse Bouche
Organic egg, soldier toast, garlic.
La Folie
San Francisco, California
(April 14, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Elotitos Tatemados
Mayonesa de café y polvo de chicatana (hormiga). (Smoked baby corn with coffee mayonnaise and ant powder.)
Pujol
Mexico City, Mexico
(October 28, 2011)
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 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 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)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Nettle panna cotta with chopped hazelnuts.
La Folie
San Francisco, California
(April 14, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
You tell me... found at the 'Fotografica' fair in Nieuwegein, the Netherlands, 10th of November 2013.
Amuses Bouches
Blue Hill at Stone Barns carrot and radish; "beet burger," and pancetta-wrapped asparagus with toasted sesame shell.
Notes: This was an easier way to photograph all of these pre-meal nibbles. These were all great, particularly the "beet burger."
Amuse Bouche
Cured duck breast, baby radish.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography