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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 dinner at the ulterior epicure.
Left to Right:
Sunchoke Panna Cotta
Sunchoke chip.
Pork Belly
Caramel and peanuts.
Pumpkin and Apple Soup
Aged Cheddar Cracker
bluestem
Kansas City, Missouri
(December 23, 2011)
Amuse Bouche
Fried mackerel "escabeche," with pickled ramp and vinegar gelatin.
The Modern
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
"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
"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
Amuse Bouche
Smoked white fish with mustard, pickled onion, dill, and olive oil.
Focus
Park Hotel Vitznau
Vitznau, Switzerland
(September 12, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Appetizer, Can't remember where this was taken, but maybe it was in Provence,. (hence the beautiful rosé).
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.
Amuse Bouche
Smoked salmon, pickled fennel, clementine.
The American Restaurant
Kansas City, Missouri
(April 4, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
"Mashed potatoes" coated in a crispy crust.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Another morning when I walked up from Waterloo to the office on the way to work. A favourite route, because there always seems to be something to photograph, takes me through Covent Garden. Here I stumbled across a tat shop where, as you can see, it's possible to buy a naff figurine of (presumably) HM the Queen, waving (and it looks as if the wave may even be animated). I wonder who buys this stuff or even who imagined that there is demand for such a thing, but I suppose there must be. All of which is good for people like me because, if nothing else, it makes a moderately interesting subject for a photo. I notice the one in the front must be the 'deluxe' model as she has a tiara and brooch. I wonder where these are now...still in the shop, or adorning a mantelpiece in Tokyo, or Seoul, or Springfield, Massachusetts or...
Smoked Salmon Tartare
Pumpernickel.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
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.
Amuse Bouche
Vichyssoise panna cotta, smoked olive oil, Steelhead salmon roe.
Read my review at the ulterior epicure.