Chefs seem obsessed with removing more and more of the original structure of foods:
Salmon mousse
Basil foam
Strawberry dust
Parmesan airWhere 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 airWhere does it end?
Venison déjà vu
A memory of broccoli
A vicious rumour about carrots