Easter eggs are so last year, as London’s most exciting and forward-thinking food design and events production company, Bubble Food has demonstrated. Launched in time for Easter, Bubble Food is rolling out a collection of eggs with a difference.
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.
