Forget about the traditional chocolate, here it’s all about cream of fois gras with freeze-dried figs and violet caviar encased in an azure blue shell and langoustine salad with black quinoa, rouille & jasmine oil nestling atop an ebony receptacle.
Meanwhile, pretty in pink certainly lives up to its name, housing as it does 60 degrees crudités with a rosewater and Moroccan spiced foam. Luckily for Bubble Food’s clients an egg is for life and not just for Easter, meaning that this cracking trio will find their way onto menus all year round. For more information, see BubbleFood.com.
Carol Driver is a journalist with more than 13 years' experience writing, subbing and editing at national and regional publications and websites in the UK. Carol is currently the group editor at TNT Multimedia, which has magazines in London, Australia and New Zealand. She previously worked at national newspaper website the Mail Online well as writing for a host of other publications. She has also ...(Read More)