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Vanilla, fennel purée, and tarragon.
TRU
Chicago, Illinois
(March 9, 2012)
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Foie Gras in Red Wine Jelly, Smoked Oysters, Persimmon layered with Butter and Cheese Breadstick; onboard NH006 NRT-LAX
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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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.
These amuse bouche items are not on the menu but are a surprise of sorts. I expected one, but the chef had about six (four came all together). Fortunately, I skipped breakfast. I will not show the other four even if they were small because it's embarassing to admit that I ate them all. For a closer look at the food, see the original size.
Salmon belly tartare dusted with sea salt on a bed of Meyer lemon paste. Fried cauliflower crumbles and a "Fire Hawk" bud (sweet, thistle-like flavor). Dish is dusted with citrus powder.
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.
... at the old apartment on Queen & Roncesvalles
Taken with Asahi Pentax S1a / Super Takumar 1:2 / 55 on Fuji Superia ISO 200
White Bean Soup with Chorizo & Chives www.TheKitchin.com
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.
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.