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Vanilla, fennel purée, and tarragon.
TRU
Chicago, Illinois
(March 9, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Wasn't listed on the menu but it was Tuna Tartare with Quail's Eggs, a Quinelle, Mushrooms and a Snow Pea.
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Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
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.
Melissa's Bridal Shower. Lady Mendl's Tea Salon. The Inn at Irving Place. Gramercy Park. NYC. 4.2.11.
White Bean Soup with Chorizo & Chives www.TheKitchin.com
... at the old apartment on Queen & Roncesvalles
Taken with Asahi Pentax S1a / Super Takumar 1:2 / 55 on Fuji Superia ISO 200
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
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-...
www.blurb.com/user/store/ARMNstalker
This photo is from the SPF Archive was either taken by me or acquired in a trade...
This replaced the packaged snacks from the last time I flew this route, so good on ANA.
I couldn't really tell you exactly what each item was but the fancy potato salad like thing at the top was really, really delicious.
Amuse Bouches
Notes: It was pea puree in puff pastry, a little tartlet with something I can't remember inside, and then a hibiscus spheroid.
Amuse Bouche
Cheese-filled cracker, smoked salmon panna cotta (page 132 of "bluestem, the cookbook"), and chicharron with salt and vinegar powder.
bluestem cookbook dinner
bluestem
Kansas City, Missouri
(November 13, 2011)
Crispy beef-encrusted cauliflower appetizer at the "Auberge de l'Onde" restaurant in St. Saphorin, canton of Vaud, Switzerland.
Amuse Bouche
On the left was a tuile cigar filled with come kind of cream with peanuts. On the right is a crispy taco with various creams.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Amuse, made with homemade sourdough bread, grilled turnip, chopped crayfish and cinnamonbasil.
This was served to prove you only need great produce to create great food, but I think it was lacking something. Probably some limejuice to cut through the "fatty" raw crayfish. Or more cinnamonbasil, mixed in the tartare.