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Amuse Bouche
Basil espuma.
Arola
Santiago, Chile
(April 4, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography>
Arola
Santiago, Chile
(April 4, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | 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.
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
Tomato with cauliflower crema, salmon roe, and aged balsamico.
Notes: This was essentially the same amuse bouche that I had last time at Bouley. Except this time, the tomato was fresher and played a more active roll. Last time, I left this amuse scratching my head. This time, I actually "got" what they were trying to accomplish.
I attribute this to two things:
1. The tomatoes were actually in season (albet, the very end of the season) and there was more of it.
2. There was more salmon roe.
The end result was a nearly one-to-one ratio between savory and sweet, with the textures ranging from silky, to creamy, to slippery, with pops of salty, briny salmon roe throughout. It was actually kind of pleasant. It was certainly unique. It's not the most approachable combination of flavors or textures, but I think that's why I appreciated it.
...as I am most of the time.
Nikon D80
Nikkor AF-S, 18-55mm, 1:3.5-5.6
Exposure: 1/20 sec.
Aperture: f/7.1
ISO: 100
Focal Length: 55mm
London is full of amusement, some of them illegal. This advertisement for 'amusements' (i.e. slot machine.....never found them very amusing) was on the edge of Chinatown.
Amuse Bouche
Oyster.
Gramercy Tavern
New York, New York
(January 30, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
www.ablogcalledwanda.com/a-blog-called-wanda/2012/02/a-go...
Amuse stamp
Memory Box Tessatina Die
Washi Tape
Squid ink wafer cream sandwich and a corned beef croquette
Read more at www.ross-eats.co.uk/2012/01/roganic-reviewed/
Amuse Bouche
Cured duck breast and apricot compote. Extra virgin olive oil and pepper.
Notes: Very good apricot. Totally overwhelmed the cured duck, which I don't remember tasting at all.
sorry almost missed one of the besh dish.
This is raw tuna, in a baked cookie (not sure what to call them), it also has some cream cheese at the bottom.
I love this !!!
Les 2 Petites Bouchees
Truffled Jerusalem Artichoke Puree
Warm egg yolk, toast, and truffled crisp.
Beet Gelee
Scallop, black truffle, and green apple.
Read more about this meal at the ulterior epicure.
Left: Lemon-fennel soup (served warm) with a touch of olive oil.
Right: Santa Barbara uni on a jalepeno sliver and black bread. A drizzle of olive oil and sea salt.
Amuse Bouche
Chicken croquette.
Niche
St. Louis, Missouri
(April 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography