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Best Way to Amuse Your Bouche 

Strawberries & Marscapone with Champagne Powder at Tristan

Staff Pick

Perhaps the most memorable amuse bouche of the year was the strawberry with mascarpone and champagne powder that Chef Nathan Whiting concocted at Tristan last fall. The strawberry and mascarpone are sweet and creamy, and the whitish-gray champagne powder creates fizzy explosions on the tongue. It’s everything an amuse bouche should be: a delightful surprise that truly entertains the mouth.

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