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Amuse Bouche
Fluke with snap pea dressing.
Carrot-miso soup.
Radish with Dijon mustard butter on toast.
Read about this meal at the ulterior epicure.
Amuse live @ Groundlift Studio Ammersee - Surround Sound by Umberto Echo and live visuals by me
see a vdieo here: www.instagram.com/p/DPjQ8xXDRk-/
I guess this was a mini hamburger.
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Mtleted onions, potato foam, bone marrow, masa cake. tomatillo salsa verde.
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Some kind of fish salad, with salmon roe.
Barents
Riga, Latvia
(January 10, 2020)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Peach Gazpacho
Muscat gelée and razor clam.
Fifth Floor
San Francisco, California
(June 29, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouches
On the right was a pork terrine on toast.
Justus Drugstore
Smithville, Missouri
(March 17, 2013)
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Amuse Bouche
Quail egg with caviar and smoked salmon and hollandaise.
Restaurant á l'Aise
Oslo, Norway
(August 18, 2017)
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Robert Fox, a magician performs magic tricks on our cruise boat. In this series he made spoons and forks bend simply by having people blow on them!
The lady blows on the steel fork, and it bends in front of our eyes. The fork is not a trick fork, but one that he picked up from the table. Quite a incredible act. Before performing the trick, he passed the fork around and everybody tested that it could not be bent by hand.
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)
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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!
www.kickstarter.com/projects/1411077013/hotbox-mobile-gal...
Amuse Bouches
Fried risotto balls dusted with tomato powder, fried chickpea fritters, and tuna in radish wrappers.
Del Posto
New York, New York
(July 17, 2012)
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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.