French Onion Parfait, Crème Fraîche Chiffon and Caviar

Method

1. 1

   Pour 45 g of the warm gelée into the glass.

2. 2

   Siphon the crème fraîche chiffon on top of the gelée, up to the rim.

3. 3

   Put 5 g of caramelized onion on top of the chiffon.

4. 4

   Top the onion with 8 g of caviar, then the chive.

5. 5

   The brioche toast point sits by the glass.

6. 6

   Serve with a mother of pearl spoon so guests can dig down.