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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.
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
Left: 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 Trio:
- potato fritter, lobster wrapped in lard, squash custard.
I started from the middle - can you blame me? ;-)
Please take a look at the entire Gramercy Tavern Dining Room picture set, as well as earlier Gramercy Tavern collection. Please consider Overall Impression, as it may influence you NYC dining choices.
Appetizer, Can't remember where this was taken, but maybe it was in Provence,. (hence the beautiful rosé).
practicing mixing ambient with strobe with all manual settings. Bare SB-600 fired from six feet right/rear with zoom as long as possible (85mm), ambient from doorway left/front. I don't remember what I had the flash set at, TTL -1 stop, I think.
Flying business class Vietnam Airlines Sydney to Saigon (Ho Chi Minh City). See blog post: www.thefoodpornographer.com/2012/08/29/flying-business-cl...
Amuse Bouche
Vichyssoise panna cotta, smoked olive oil, Steelhead salmon roe.
Read my review at the ulterior epicure.