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salmon and tomato tartare torches

Waffle with egg yolk cream and capers.

 

Corton

New York, New York

October 24, 2012

 

GourmetGourmand

Amuses

Beets with Citrus, Mushroom Velouté, Crispy Shrimp

 

Notes: I ate the Beets with Citrus on my plate before snapping the photo. But here it is on the amuse plate on the table next to ours.

   

Grape served with a "dash" of foie gras on top

The amuse bouche was a super light steak tartare with frisee, the corn biscuits were incredibly buttery and the tortilla chips went perfect with the slightly sweet white bean puree

It's a appetiser on its own. This restaurant is so promising, and indeed it got its first star in the Michelin 2013. (via Foodspotting)

The porcini pasta and sabayon amuses.

There are about 6 small plates of amuse bouches arrived as soon as you complete your orders. I forgot the details on each and every plate, but this one's a brunoise of cuttlefish, veg with sweet and sour flavor.

Fried cheese with other things I can't quite remember. Yummy, though.

 

Jamie Kennedy at the Gardiner restaurant.

Tampu Restaurant, Machu Picchu Sanctuary Lodge

Amuse

Heirloom Tomato Gazpacho with Lobster

 

Notes: Excellent tomato flavor which had a bit of spiciness. Lots of little chunks of lobster.

Has been a while... I need to think what this is....

 

okie I think it is asparagus foam, with french capicusim .

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