I recently made this amuses bouches for my girlfriend on Valentine's Day. I'm working on a much longer post about the meal, but the idea was to attempt super fancy restaurant food as an experiment. This dish was based on a fumet made of branzino bones, flavored with chanterelle mushrooms (from Oregon) and garnished with a steamed jumbo shrimp.
2 comments:
Can't wait to read the recipe. very nice.
It's a very pretty picture. Reminds me of my high school art class, where we had one assignment to do a scaled copy of a photograph. I picked one from Smithsonian magazine's feature on fancy feats of chocolate. It was of Le Cirque's little kitchen range made of dark chocolate, with a brownie shown coming out of the oven and white chocolate pots of mango and raspberry sauces sitting on top of the stove. Despite living in NYC for four years, I've never been to Le Cirque -- I don't think any real dessert could live up to that picture. Chocolate! mango! brownie!
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