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. 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.

Enjoy Italian flair and an award-winning culinary experience at #Armani Ristorante Dubai #plating #presentation

Enjoy Italian flair and an award-winning culinary experience at #Armani Ristorante Dubai #plating #presentation

Pinterest
Search