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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.
Chef Bangerter and the Auberge crew was all but too kind in the next couple courses. Coming out with a glass dome covering the apple themed palate cleanser, chef carefully explained every component of this gorgeous bowl. He also noted that this is usually the dessert amuse served on the tasting menu.
Semi-sweet but refreshing calvados sorbet was surrounded by a lush array of edible flowers and topped with neutral cream. A reduced pool of caramel-like calvados dressed the plate, while lovely young almonds finished the course that was more like a walk in a spring garden than a jaunt in the apple field.
I believe this was my first encounter with young almonds, and while I tried to chew both the seed and pod (which I believed was, and later found out is, edible), I only managed to only consume the neutral semi-crisp seed leaving the hard outer case. I felt terrible as I was sure of its rare nature, but it was terribly hard/tough. Only later did I find out that the interesting flavours of the young almond are found in the outer shell. Boo.
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)
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Amuse Bouche
"Mashed potatoes" coated in a crispy crust.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
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Smoked Salmon Tartare
Pumpernickel.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
(Rollover picture)
King crab, tomatoe confit.
Cup of corn soda - *LOVED* it - it was like carbonated pureed sweet corn chowder (believe me, it was good!).
A scallop with strandportulakk ("gray oyster leaf" or Pulmonaria maritima, apparently). Unless I'm completely mistaken.
Braised snails with creamy mushrooms.
We dined at Chef & Sommelier Helsinki last week and we highly recommend it. chefetsommelier.fi
Amuse Bouche
Vichyssoise panna cotta, smoked olive oil, Steelhead salmon roe.
Read my review at the ulterior epicure.
Aperitief
Witte wijn met amaretto, een sinaasappelschilletjes en wat muntblaadjes. Je had niet kunnen bedenken dat dat zo goed zou zijn. Echt briljant als aperitief.
Amuses
* Vierkant blokje “fishcake” met daar omheen gefrituurde noodles. Leuk en lekker.
* Vis, leek op rolmops/zure haring met gefrituurde schijfjes radijs. Erg lekker.
* Witte bonensoepje. Vies en bitter.
* Gefrituurd chipje van lotuswortel met een vismousse ertussen. Beetje sesamzaad. Smaakte voornamelijk naar chipje. Wel okay. Lollig.
* Gepofte rijstkoekje met daartussen een soort paddestoelenprutje.
@ Arzak, 17 April 2007
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)
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Arola
Santiago, Chile
(April 4, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Flying business class Vietnam Airlines Sydney to Saigon (Ho Chi Minh City). See blog post: www.thefoodpornographer.com/2012/08/29/flying-business-cl...