Geranium Review

After five hours of eating a meal, there was no idea of stopping. The label of Geranium is actually light and beautiful, and many of the inspirations came from chef Ramus, who was a natural fanatic when he was a child, buying a lot of vegetables home, and the taste was simple and pure. Speaking of burdens, I decided to start by ending the dessert. A bite of beetroot, blackcurrant, yogurt and marigold is the pre-dessert when the main course is turned to dessert, and the cold fruity aroma calms the whole person. "Forest" (caramel crisp) - pulp and caramel leaf are inspired by trees outside the restaurant window. Behind is a flower and a powder, with plum juice and pine nut oil. Powder: Beeswax pollen on ice cream, and the strange phytoestrogens become truffle-like. Flowers: Chinese dessert chef's dried apple flowers dipped in apple juice, topped by the Elderflower molecular balls to wash the ice cream flavor. Caramel grilled grains and frozen chamomile tea are his classics, and pears are among the fresh souls. The "end of it?" Looks like a poison-like ripple, but it is actually a licorice mousse, which is the love of traditional Nordics. Chocolate pine is wrapped in pine extract for popping chocolate, and it is placed on the table with strawberry fruit wine and potato cake. The Christmas atmosphere is over! By the way, should it be called "PoShen" according to the English rules, after all, there are friends who want to ask my fortune teller to call me God teacher. [cover face]