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Amuse-bouche of baby arugula wrapped with a strip of bresaola and topped with Parmigiano-Reggiano and smoked salt.
Kaseki French style, Misoguigawa, Pontocho, Kyoto
Amuse-bouche
Tomato with cheese
Toast with Norwegian Salmon
Pastry with pistachio
Amuse
Left: Sea Bass Escabeche
Right: Cauliflower Panna Cotta, Lemon Gelée, Fried Caper
Wine: Champagne Pol Roger
Photo by M.
Notes: I was so busy taking notes while one of the captains described what these were that I forgot I hadn't snapped the photo. Fortunately, M took the shot with his camera.
The bass had a pleasing flavor, and the marinade was well-balanced, i.e., not too acidic. The panna cotta was very smooth, and the lemon gelée provided a bit of zest to the cauliflower flavor. Loved the fried caper!
Special Note: After the first three amuses, which I noticed were served to all diners, because we were having the Menu Royale, we received an additional amuse: a deep-fried quail egg topped with caviar. M immediately popped his into his mouth and, after I gently scraped off the caviar which I don't eat, I did the same. Malheureusement, we both realized we had both neglected to take a photo. In any case, the little morsel was delicious!
Amuses
Shitake Mushroom Gelée
Shrimp "Caesar Salad" with Parmesan Espuma
Ham and Veal Croquette
Notes: M, J and I got these, all of which were tasty. Because of his dietary restrictions, the P.G. received substitutions for the gelée and the croquette.
Marc was actually watching the tv in the reflection the window. The World's Greatest Sport's Bloopers were on, which might account for the slight smirk on his face.