Caviar, white chocolate and coldsfoot foam bonbon

Coldsfoot (tussilago farfara) is one of the most prized medicinal plants for curing cough. Marc Veyrat, however, uses it in the form of foam as an ingredient in this extraordinary bonbon, served at the Auberge de L’Eridan in a hand-carved wooden spoon. Though the combination of caviar, white chocolate and coldsfoot may at first seem farfetched, the result is exceptional.