To some people, the word “foam” makes them uneasy. But I think it’s time to get over it. (Maybe those people that eschew foam can turn their wrath on zigzags and swirls of reduced balsamic on square plates.) Foam, like any other kind of sauce, can lighten up a dish. And frankly, a little lightening up of the sauce in one course of a multi-course meal is a good idea GDV fine wines　.

Since I’m on a roll, I’m also one of the few people who prefers green to white asparagus. Green asparagus is a lot more available in America than it is in Europe and folks coming to Europe (and Europeans) think that white asparagus has more allure Touch Overlay. If you like it, well then fine. But I prefer the green stalks which have more flavor. And it was nice to see that the chef like them, too, using them sliced lengthwise in “leaves” over a wild morel mushroom stuffed with brioche and a little bit of silky foie gras employed to hold everything together iphone 4 screen protector.