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Amuse (秋鮭とほうれん草のキッシュ)

Potato Custard innard: dehydrated potato skins, pickled onion?

this is clearly what is meant to be done in the Naples Museum

lisa guerre, pat daniels, i've forgotten his name, me, catherine clark

Oysters topped with cucumber-horseradish "snow" (rather, granita).

 

Simple, palate cleansing start. There's something about the combination of briny, metallic tinge from oysters and horseradish that really get the salivary glands going. This was nice.

Thinly sliced fried potato crisps with basil and parmesan (?).

 

Unfortunately, I couldn't take photos of the second amuse bouche, 2 cornets of crab & avocado, which were light, fresh, and tasty. Sort of reminiscent of the signature salmon cornets presented at The French Laundry in Yountville, CA.

Restaurant Yoann Conte, Annecy, France

"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".

 

Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.

 

For more information, or to follow this artist references refer to -

 

INSTAGRAM: www.instagram.com/amuseone/

 

mtnaustralia.com.au/blog/amuse-interview/

 

#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords

Storefront sign near Aragon and University, San Diego.

Kingfish tarter with spring onions and tomatoes

Onboard ANA First Class

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