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.