What to say about this beautiful savory Charcoal choux cylinder filled with herb cream and topped with smoked salmon gravlax, topped with charcoal tuile and Osietra caviar from @belugacaviar_au ♥️🖤♥️🖤 Well let’s leave it at that! Garnished with garlic chive flower, fennel and of course caviar. Gravlax was infused with beetroot for a beautiful gradient color the only way I will make gravlax, made into a beautiful rose. Smoked cured salmon took about three days and the choux pastry a rich Nero c