Crab Salad, Tomato Jelly – Guillaume Galliot
10g snow bean
20g cucumber jelly (made out of 1litter of cucumber jus and 6 gelatins)
Method: set up the gelatin in a bowl then mix all ingredient together and put it on top of the jelly.
Finishing with a spoon of caviar
The perfect wine:
The Henri Bourgeois La Bourgeoise has gun-flint aromas and a spicy bouquet that is subtly wooded, rich in fruit and very reminiscent of the Sauvignon flower and grape. Full-bodied and well balanced, the flavours linger harmoniously on the palate, pairing well with the crab salad with tomato jelly, bloody Mary sorbet of Chef Guillaume Galliot.
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