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Hamburger, brioche with tapenade.

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.

white cheddar gougere, spiced apple pulp, fried prosciutto & sage

Pommery-Champagner und 3 Amuse-Bouches

Smoked Salmon Tartare

Pumpernickel.

 

The American Restaurant

Kansas City, Missouri,

(March 15, 2013)

 

the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography

Amuse Bouche is a French name for a one bite appetizer. In this case, a one bite shrimp coctail

Seen at car rally, London Tavern, Poulner

When we arrived* to the Aviary, we were welcomed in to the standing bar area of the bar (behind us Aviary's kitchen/bar) and greeted with a shot of something that had notes of raspberry/strawberry. I wish I had paid more attention, however we were late and everything rushed at us and all I knew was to strip myself of my jacket, hang up my purse (notice the purse hook on the table), meet and greet other B&E-ers for the evening, grab my camera, take a shot, and then imbibe. That was short lived too as we received our second cocktail as soon as we started to empty this first shot.

 

*for MG and I, a little late... our dinner at Acadia (Chicago) went a little longer than initially scheduled.

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.

Fried fiddlehead ferns, salmon roe.

amuse-gueule.

食前に那須高原の優しい一口を

Wild Mushroom mousse Amuse Bouche at the Eiffel Tower restaurant

grapefruit gelee and avocado

 

MGM, Las Vegas

Amuse Bouche

Parsnip panna cotta with carrot gelee.

 

Notes: You know the old (foodie) saying: every fine dining meal begins with a white panna cotta. (I've had cauliflower panna cotta, cocoa butter panna cotta (yes, as a savory course), uni panna cotta, malted sunchoke panna cotta, white pepper panna cotta, cucumber panna cotta, Maytag blue cheese panna cotta, sweet corn panna cotta..., etc.). This, I add parsnip panna cotta.

 

What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.

 

Read about this meal at the ulterior epicure.

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

Amused gondolier. Venice.

Flying business class Vietnam Airlines Sydney to Saigon (Ho Chi Minh City). See blog post: www.thefoodpornographer.com/2012/08/29/flying-business-cl...

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.

Best Italian food in Mexico

almond marshmallow, lobster coral (unfertilized eggs), jalapeno.

Square glass amuse bouche presentation dish

Course 3, a crisp chiccharone topped with finely diced sauerkraut, tiny piped dollops of blood pudding and a bacon aioli. It was like an airy h'orderves, but gone are the boring pate on cracker days, instead a well balanced, and pretty triple-bite that just evaporates as it hits the tongue neither weighing down the palate nor leaving that back of the throat lingering sensation (i.e. no chiccharone burps) which I appreciated especially since 1) we had a full dinner of many tastes ahead; 2) there's nothing worse to ruin a nice experience than to have an overwhelming taste haunt that back of your throat on a nice night. (A bit too much detail, I am aware, but it is a detail that could affect a nice experience).

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