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Nico
@nicom
Second highlight of the tasting: from left to right, hay ice cream, firm génoise with matcha ganache, and a cup of grapefruit caviar topped with a gentian jelly cube. A progression designed to showcase bitterness, from gentle to extreme. Paired with a Viognier, it revealed incredible balance and depth.
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Nico
@nicom
A nice detail worth noting: the biscuit under the hay ice cream was also made with hay flour.
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