Apple & Edamame Verrine

In 2009, Suzue and I opened our Belgravia shop, incorporating London’s first dessert bar concept, offering a five-course tasting menu of desserts created by one of our pâtissiers in front of your eyes. It was during a trip to Tokyo that Suzue and I first came across this; in Japan, many restaurants have open kitchens and this concept is becoming more popular here in the UK. This popular dish is one of our ‘amuse’ courses, creating fresh apple spaghetti using a Japanese vegetable turner.