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@ Mozaic, 975-768. Ubud, Bali.

 

Warm and cheesy, creamy. Heaven.

 

Asti recommended that we try Mozaic which was just down the street from our hotel in Ubud. I was intrigued because the owner and chef is Chris Salans, who used to head Thomas Keller's Bouchon. He describes Mozaic as a destination restaurant. That is, good enough to become a primary destination in people's itinerary.

 

The restaurant opens for dinner to serve two daily prix fixe menus, each 495,000Rp + 21% tax and service ($72 AU), with an additional 350,000Rp for wine pairing.

 

My overall feeling was that the first courses were the best I've ever had, but the mains were underwhelming. Still an excellent experience and well recommended.

A beautifully delicate dashi, fish and roe jelly. (via Foodspotting)

Restaurant La Tupina, Bordeaux

My pals from the Amuse Girls invited friends and families for a practise-room showcase punkrock party. Great fun.

I met this laughing reindeer in Kuusamo, Finland. Apparently I was so funny looking that she couldn´t keep cool.

Amuses

Chilled Pea Soup, Asparagus Salad, Eggplant Croquette

Saw this while I was on vacation visiting my parents in Atlanta. It just made me laugh.

Deep-fried stuff olive, mascarpone & marmelade cracker...

moltng bay oysters with thai spiced tomato water

 

amuse bouche: a toast to paris in the 1920's

 

st ali, south melbourne

Why yes, that is WCSH 6's Rob Caldwell.

Elegant restaurant table setting with dinnerware designed by Glass Studio

Amuse S2000 GT1 Turbo & Honda S2000 '06 @ Tokyo R246 (JP)

... amusing Prof Reid.

They looked sort of amused to me, as they were being photographed by both sides at the same time... I cropped the reflections of the other photo team out - would have been fun, but distracting.

Captured in one of Hangzhou´s parks.

 

© Andy Brandl / PhotonMix (2011)

Don´t redistribute / use on webpages, blogs or any other media without licensing

Amuse Bouche

Mussels, red onions, chives, in a lemongrass broth with chive oil.

Amuse Bouche

Mussels, red onions, chives, in a lemongrass broth with chive oil.

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