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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
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.
"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
...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
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...
www.ablogcalledwanda.com/a-blog-called-wanda/2012/02/a-go...
Amuse stamp
Memory Box Tessatina Die
Washi Tape
Amuse Bouches
Consomme, grilled ham and cheese soldiers, and fried risotto balls.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Left: Champagne mango with feta cream and olives with basil puree.
Center: Warm edamame broth with lemon foam.
Right: Shrimp croquette with pickled fennel.
Read about this meal at the ulterior epicure.
"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
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
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.
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.
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 !!!
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.
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