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Aged and poached Jidori egg, truffle coulis, toasted brioche, koji

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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.