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Amuse Bouche: Crayfish topped with parsley puree, cauliflower mousse and a slightly poached quail egg.

Amuse Bouche: Crayfish topped with parsley puree, cauliflower mousse and a slightly poached quail egg.

Verrine    (from top to bottom)    chopped pistachios  roasted pineapple  white chocolate mousse  passionfruit mousse

Verrine (from top to bottom) chopped pistachios roasted pineapple white chocolate mousse passionfruit mousse

Foie Gras cream with granny smith puree and champagne granite

Foie Gras cream with granny smith puree and champagne granite

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