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Amuses Bouche
Right: Tomato confit with toasted quinoa.
Left: Roquefort custard with Sauterne gelee.
Read about this meal at the ulterior epicure.
Pig head terrine with apple; crispy pork crackling with mustard and sage
The ultimate bar snack. The ultimate any time snack. This coming from a serious snacker: these two bites were seriously scrumptious, especially that long strand of pork crackling snaking off its slate plates.
The plate was already set up when we arrived at 416 and it was both decor and edible amuse(ment).
Chef Andrew Cowan's scrapple topped with a quail egg.
Chef Tony Le's watermelon topped with boar bacon.
This is the little devil responsible for making the sexuality of animals and often other people seem ridiculous while ours remains completely 'normal'.
The real amusement began later when Adobe Lightroom kept hanging when trying to import these pictures from the memory card. Grrrr.
For FGR/We Are Not Amused...