Once Declared Passé, Foam Returns to the Restaurant Table

From a dragon-fruit cloud to aerated lobster bisque, chefs are breathing new life into the most clichéd of culinary techniques.
By LIGAYA MISHAN from NYT T Magazine https://ift.tt/2ZnAXxu
Source: The New York Times href="https://ift.tt/1TJZwGM" target="_blank">Blog Beauty 24/7 Cooking and Cookbooks, Restaurants, Foam