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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.
Amuse Bouches
Mushroom cannelloni, radish with mustard butter and toast, and carrot juice with lime salt.
Read about this meal at the ulterior epicure.
Sheila Heti reads her novel Ticknor in its entirety at Grano, July 9, 2005, as part of the Scream Festival. She is accompanied by bassist Rob Clutton, and actor Ed Fielding, who ate a pie throughout the 4-hour reading.
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
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
Read about this meal at the ulterior epicure.
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.