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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 Bouche
Watermelon with Roquefort cream; Warm Popcorn Soup; and Pickled Cucumber with Dill.
Jean Georges
New York, New York
(July 19, 2012)
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The Barn at Blackberry Farm
Walland, Tennessee
(March 3, 2020)
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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)
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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)
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I panfried the heads and legs of some tiger prawns, with some garlic and salt. Then blizzed it, added chickenbroth and some shaoxing wine. Sieved it, served with some fresh coriander. It was just an improvised experiment, never used the heads before, but it wasn't bad, not bad at all.
Left: Cauliflower panna cotta.
Notes: A baby version of an almost identical dish that I had at Per Se in NYC. I thought this version was more successful in some ways. bluestem's had much more of a cauliflower flavor. Also, the one at Per Se had a slightly bitter element to it - partly from the caviar, but I suspect also due to the oyster glaze.
I would have to say that Per Se's panna cotta was just a bit more creamy and luscious, but there was also too much of it. I'd have to say that the chive shred on the bluestem tough and distracting - kind of ended up like being floss.
Middle: A shot of carrot juice topped with a tomato foam.
Notes: My friend remarked that this amuse smelled like a garden. And so it did. The tomato foam on top was clean, as was the carrot juice on the bottom, which was sweet.
Right: Shrimp bisque with sherry vinegar foam.
Notes: Extremely complex and intensely flavored. I really enjoyed this cup of warming soup. It was like drinking an entire ocean's worth of shellfish! The sherry vinegar foam was probably my favorite aspect of this amuse - a bright high tang of vinegar really complimented the rich soup. This soup reminded me of the Asian-inspired flavors that I might encounter at Jean Georges in New York.
"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
Rabbit Rillette
Mustard.
Annisa
New York, New York
(May 3, 2012)
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