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Amusing lunch starter (Monpazier/France) - The cook of a local restaurant succeded to "amuse" us while being hungry.

  

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Details

Monpazier - Culinair

Monpazier - a 13th-century bastide town, founded in 1285 and built by King Edward I of England for trade, commerce and justice. It almost didn't change in 800 years, a medieval town square lined with an arched arcade, a 16th-century covered market, three of the original six rampared city gates and many other traces of medieval history. This picturesque small village is one of the "Les Plus Beaux Villages de France" villages, said to be one of the most atractive in southwest France.

  

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Photo - Richard Poppelaars.

© About Pixels Photography: #AboutPixels in #Monpazier #France / #culinair #lunch #amuse

Amuse

Squash, Cinnamon

  

Lincoln Ristorante

Lincoln Center

142 West 65th Street

New York, NY

 

My blog, The Wizard of Roz

Egg Tart perfectly sliced off the top.

AMUSE 2013

The Seven Fingers

Ein kleines Amuse-Gueule als Begrüßung und Einstimmung in das Thema Küchen und Raumgestaltung bei Küchenkunst.

Carrot Consommé with Orange Foam

 

Gramercy Tavern

42 East 20th Street

New York, NY

 

My blog, The Wizard of Roz

Well it always amuses me when I go past!

 

Lord Sandwich

@dailyshoot assignment

2011/03/04: Make a photograph of something that you find amusing today. #ds474

dailyshoot.com/assignments/474

amuse bouche - oyster w/pickled ramp vinaigrette, bacalao croquettas, lobster gazpacho w/ summer berries, wild herbs

 

chubberblub.blogspot.com/2010/06/dinner-at-aldea.html

Aldea

 

A buffalo mozzarella "ravioli" with heirloom tomatoes, mini herbs, and a roasted pepper soup.

 

The ravioli, as George told me, was to be eaten whole. It's creamy (the mozzarella), robust cold pepper soup, and the tomatoes soften the soup's edge. Quite nice.

 

© 2009 Tina Wong; The Wandering Eater. All Rights Reserved.

■ アオシマ オプション ミニカーコレクション part1

â–  amuse 350Z CSL

â–  scale 1:64

Watching cartoon on TV and feeling amused.

Gruyère Cheese Tempura

Black Olive Honey Sauce

 

Wine: Champagne Pol Roger

 

Notes: Such a pretty presentation! These warm, cheese-y morsels were delightful, as was the sauce into which we dipped them. I certainly wouldn't have minded having more than just one!

 

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!

Chicken liver pâté on crostini.

Habaneros stuffed with chopped anchovy filets and chopped capers in olive oil

 

Mit gehackten Sardellenfilets und gehackten Kapern gefüllte Habaneros in Olivenöl

I thought this was a funny sign - motor boats was the last thing on our minds!

What appears to be negative body language can sometimes be the complete opposite.

 

Went out for breakfast at the ol' S&M café and discussed mostly Guitar Hero and other video game stuff. And something about him fixing his his sister's Vauxhall Nova (putting the engine back together). Oh – and laughing about stuff that happened at work.

Yes, the amuse is a cocktail. Wine, rum, & fruit juice

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