Truffle Oil Infused Custards. An adaptation of from Thomas Keller's French Laundry Cookbook. An amuse bouche for the serious wow factor.

Thomas Keller's Truffle Infused Custards - an Amuse Bouche Phenom

Thomas Keller’s Truffle Infused Custards – an Amuse Bouche Phenom

parmesan cones with avocado and red pepper

Ellen Chance posted Parmesan Cones with Avocado and Red Pepper Recipe to her -eat apps!- postboard via the Juxtapost bookmarklet.

Un soltero suelto en la cocina: nidos de mozzarella

Mozzarella nests, a new way for caprese salad, eaten with the hands. (in Spanish) but the photos are so lovely.

Cod, Chorizo and Pea Puree Bites - Lurpak Cook's Range - Ren Behan Food | renbehan.com

Cod, Chorizo and Pea Puree Bites – Lurpak Cook’s Range

An amuse bouche of cod, chorizo and pea puree bites using the Cooking Liquid from the Lurpak Cook's Range

summer apricot soup amuse bouche

A summer apricot soup amuse bouche and une fête d’été!

Amuse-bouche - little bites that delight before the meal. Grapes, blue cheese and walnuts drizzled with honey!

Inventive amuse bouche (little bites that delight before the meal begins). One grape on a soup spoon, cut in half, in a food processor blend blue cheese, and roasted walnuts, add a dab to each grape then drizzle with honey.

SPOONS: Pickled Baby Beets with Herbed Goat Cheese and Kumquats.

An amuse bouche of pickled baby beets, herbed goat cheese, and candied kumquats developed for Recipe and plating using spoons

amuse bouche recipes | for christmas i was given an amuse bouche mise en bouche set which ...

Recipes for Amuse-Bouche and Other Small-Sized Appetizers?

Thanksgiving Amuse Bouche: Savory Goat Cheese Panna Cotta With Canned Cranberry Jelly Cut Outs Recipe from The Kitchn on FoodPair

Coconut Bubbles, Gruyere, Candied Apricots  A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. What a great combination and presentation!    The coconut bubbles are a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago. The bubbles are made using the fish tank air pump technique.

Coconut Bubbles, Gruyere and Candied Apricot

Coconut Bubbles, Gruyere, Candied Apricots A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles.

Potato and blue cheese soup shots with rye

This Potato and Blue Cheese Soup Shots With Garlic Butter Rye recipe is perfect for dipping!

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