Aged and poached Jidori egg, truffle coulis, toasted brioche, koji
truffle nage'
100g celery root brunoise
20g celery brunoise
15g Benton's bacon brunoise
5g shallot brunoise
5 g fresh truffle trim hache'd
3 g Arbequina olive oil
2g verjus
2g truffle honey as well in the nage’
Method:
Sweat shallot, celery, celery root in olive oil until tender, deglaze with verjus blanc and add truffle peels and shavings, cook with cartouche and reserve.
Truffle coulis:
100g truffle peels
100g truffle juice
100g yukon gold potato
1g xanthan gum
(sous vide 64c 2hr, then blend and pass, season with sea salt and truffle oil)
Toasted brioche:
50g clarified butter
100 g brioche cut into 1'' rounds
Cured and poached Jidori egg
1 ea jidori egg aged for 36 hours in shio koji
Method, sous vide 176 for 12 mins and then peel, set aside in truffle oil
Parmesan foam:
500g parmesan
880g heavy cream
5 g Egg Koji mixture
2 Isi charger
1 leaf gold gelatin
.05g xanthan gum
.05 g chinese long pepper
Method:
Bag items and sous vide 2 hours at 142, chill, charge 2x
To assemble:
Spoon a small mixtu of the nage into the bowl, then add the brioche, then the egg. sprinkle with truffle salt and cover with parmesan foam, fresh herbs and fresh truffle.