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I did it with my knife, so it wasn't as clean as using a proper cutter, but oh well.... This is a Miso Egg Drop Soup with Bergamote oil and lobster
Some kids, maybe his, asked me to photograph him and everyone else in sight. I suspect the game is to get into as many photographs as possible! Then being hit by a flying vegetable confirmed my suspician that I wasn't exactly commanding much respect in that street... Still, I will print it and give it to him (and hopefilly dodge the flying vegetables this time!)
Jellified smoked herring roe with layers of cauliflower mousse (top) and almond panna cotta (bottom)
Amuse live @ Groundlift Studio Ammersee - Surround Sound by Umberto Echo and live visuals by me
see a vdieo here: www.instagram.com/p/DPjQ8xXDRk-/
and probably the best bite of the evening. Salmon rillettes, topped with dried fruit chip and paired with a pepper and honey chutney (if I recall correctly).
While the rillettes was full bodied, creamy and delightful, the fruit chip, a nice addition, was rather soggy from its contact with the moist protein. This wasn't an issue of the chip getting soggy because I spent a couple extra moments taking the dish's picture before consumption as CL also commented the dame about the lack of texture of the wafer thin fruit.
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
Seared Swordfish
Pickled carrots.
The American Restaurant
Kansas City, Missouri
(March 16, 2012)
the ulterior epicure | Twitter | 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.
This was the amuse bite the night we were at The Aviary. The cube is compressed watermelon, which is topped with yuzu (the whiteish stuff in the middle), soy (brown stuff) and herbs. (Peter, if you remember better than I do feel free to correct me.)
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
243 Bd Raspail
75014 Paris, France
Phone: +33 1 43 20 96 30
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Amuse
- gouger, herbal soup, fried rice ball.
All were pleasing, although I did not care for the soup much.
Got a chance to watch AMUSE hook up the HotBox Mobil Galleria
More Info: www.kickstarter.com/projects/1411077013/hotbox-mobile-gal...