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At the AMUSE Museum, Asakasa, Tokyo: the amazing Boro Textiles exhibition. Photo courtesy of Lucia Lapone
Amuse Bouche
Brandade with local San Marzano tomato jam.
Notes: Perhaps not the most attractive amuse bouche, nor the most finely textured, but it('s not supposed to be and it) was wonderful. The brandade was served warm. The best part of this amuse bouche was the contrast between the briny, salty brandade and the sweet San Marzano tomato jam.
Read about this birthday celebration dinner at the ulterior epicure.
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.
an amuse-bouche arrived in a miniature crystal glass, a lobster custard with pickled vegetables, almost like a garnished neptune panna cotta...
Read my full review here:
www.bradleyhawks.com/2011/04/marea-tide-is-stronger-than-...
Amuse Bouche
I think this included cucumber and avocado.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Amuse Bouche
Tuna and foie gras, with shiso.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Amuse Bouche
Roasted beet, mascarpone, Champagne foam.
Notes: This reminded me of the beet and horseradish foam amuse I had at Bouley. Except, this was better executed.
The champagne foam had fizzled out by before I could get a stable shot. Sorry. Just imagine a frothy top to this gorgeous amuse.
This was basically a borscht gone uptown. Under the frothy dome are dices of red beets suspended in a jelly-like substance layered on top of luscious mascarpone. The flavor of the beets and accompanying jelly was rather mellow (not muddy at all), countered by creamy and slightly tangy mascarpone cheese. The champage foam added just a bit of yeasty dryness that was not unwelcomed (it's later to show up on one of my dishes as well).
The only note I make is that the beets weren't as silky as I would have liked them... just a tad more al dente than I would have preferred. I was expecting silky. Instead, I got meaty.
Amuse
- gouger, herbal soup, fried rice ball.
All were pleasing, although I did not care for the soup much.
White Bean Soup with Chorizo & Chives www.TheKitchin.com
Irati Taverna Basca, Barcelona, Spain
July 4, 2011
c/ Cardenal Casañas, 17
08002 Barcelona
+34 (902) 52 05 22