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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, 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.
beef tenderloin with tiny cilantro and a dollop of mustard something-or-other atop a wee round of toast.
"Amuse Bouche"
Notes: Certainly the weirdest pass-off as an "amuse bouche." This arctic char, creme fraiche, and chives "pate" (spread? or is this a rillette?) was basically served in lieu of butter. Thank goodenss - it was much better than butter.
The bread here is very good. The butter roll (very buttery) - not so much. But the pumpernickel with caraway and golden raisins - WONDERFUL.
Read about this meal at the ulterior epicure.
Three-star Michelin lunch.
Mushrooms with almonds served with a warm pea emulsion.
My God, this sent waves of ecstasy at every bite.
To read about this visit, please go to The Wandering Eater
© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.
An amusing notice inside my hotel room at the Two Dragons Guest House in Siem Reap. (Siem Reap, Cambodia, Oct. 2008)
Crispy beef-encrusted cauliflower appetizer at the "Auberge de l'Onde" restaurant in St. Saphorin, canton of Vaud, Switzerland.