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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 meal at the ulterior epicure.
Amuses Bouches
Roasted Red Pepper and Comte "Quiche": Tasted just like pimento cheese on pastry.
Goat Cheese with Almonds and Green Celery: Really lovely almond flavoring in the goat cheese truffle.
Hamachi with Pickled Mushrooms: (On the spoon). Very mild, earthy flavors. I was expecting more tang and salt from the pickled mushrooms.
Read the review at the ulterior epicure.
Amuse Bouche
Sashimi, tatsoi, finger lime, roe.
In-Fusion
The Greenbrier
White Sulphur Springs, West Virginia
(September 5, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse:
- Foie Gras, Gelee, Beet Marshmallow.
I absolutely loved the Foie with Gelee on both visits.
Please take a look at the entire 11 Madison Park/ Lunch picture set, as well as 11 Madison Park/ Dinner set shot earlier this fall. I would also like to give you a chance to see food of 11 Madison Park under much better lighting conditions, photographed and described by ulterior epicure..
Please consider Overall Impression , as you make your dining destination choices - I humbly hope to be of assistance.
Amuse Crushed this panel! check out this video by 773nightowl youtu.be/VnUGbfL9gLY
Make a donation to our kickstarter! lets take this on a US Tour!
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Florida stone crab claw, tuna crudo, kumquat muscat gelée, hard boiled eggs.
This is one of the largest (single) plated amuse I've encountered!
My notes:
Meaty crab claw.
Bright sweet light kumquat taste.
Firm and fresh but mild flavoured tuna.
Texture of hard boiled eggs is dense and nice versus crisp sweet peppery diced red onions; while the just cooked fine slices of Chinese broccoli stems hidden in the egg mix is a pleasant contrast in texture. Chopped capers provide a lovely strong briny taste to the egg salad like mixture.
Pretty pastry circles are like mini fried wonton skin crackers; mild in flavour but crisp.
Olive oil drizzle is light and fruity, and tries to bind all the loose elements together. However there are too many items on the plate and I'm a little lost on this very colourful and generous amuse.
Amuse Bouche
Tomato consomme, cauliflower puree, salmon roe, and aged balsamic vinegar.
Notes: The tomato "consomme" was more like a consomme jelly. I didn't really get the tomato flavor. But the cauliflower with the salmon roe and balsamic was nice.
Strange amuse bouche, I'd have to say. Strange.
Schlosshotel Lerbach, Bergisch Gladbach, Germany
September 18, 2011
Chef Sache Dinner 2011
Lerbacher Weg
51469 Bergisch Gladbach, Germany
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 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.