Japanese sweets -Wagashi - 八重桜 Double cherry blossoms - wow! loved by www.willowandstone.co.uk
Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark
The Quenelle: Chocolate Sphere, Flexible Chocolate Ganache, Devil's Food Cake Shards and Crumbs, Chocolate Nest
Japanese sweets, Sakura (cherry blossom)
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.