king crab bisque

We changed our Sunchoke broth today. Now we are still doing a table side pour with a garnish in a bowl. Còrn, roasted red peppers and fresh cilantro tossed with olive oil. A line of corn salad is placed in bowl with a line of espellette next to. 3 brioche croutons are placed on top and some crab meat heated in bur monte is placed on croutons to finish. We can also do the crab meat mixed into the corn mix if we dont want to place on top of the crutons. I will have the recipe for the bisque asap as we are still developing it daily. But these are the photos....