Savory Items

While some might consider a frozen item in a savory preparation absurd, this approach has become increasingly popular on many menus. There really is no written rule about savory items with a frozen component, but try to keep the portion small. It should be an amuse-gueule or a small course between larger courses, almost like a palate cleanser but more interesting. 20 g / .71 oz is the size of scoop or quenelle that is recommended. The frozen component shouldn’t overwhelm the other items it is served with, it should enhance them.