@ThereWillBeGin

Chefs seem obsessed with removing more and more of the original structure of foods:

Salmon mousse
Basil foam
Strawberry dust
Parmesan air

Where does it end?

Venison déjà vu
A memory of broccoli
A vicious rumour about carrots

Chefs seem obsessed with removing more and more of the original structure of foods:

Salmon mousse
Basil foam
Strawberry dust
Parmesan air

Where does it end?

Venison déjà vu
A memory of broccoli
A vicious rumour about carrots

- @ThereWillBeGin

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