references
R
egarding the texture, the novices could juggle with yogurt crisps, foie gras powder and poetic creations such as flying fish roes. The brushes: carrots, Thai asparagus, corn... were used for painting as well as savoring. And for an even greater idea of the taste, Eve had prepared alchemical atomizers that were to be sprayed on each composition in a cloud of aromas: rosemary oil, mint spinach... A challenge lover, Eve had also prepared special cocktails so that the guests could get a sense of contrasting tastes and enjoy new and unexpected -yet exquisite- associations.
Basket 3 Langoustines
