Heat the oil in a frying pan, add the chanterelle mushrooms and sauté, adding a little salt. Cook for 3 minutes covered then strain. Melt the butter, add the chanterelle mushrooms and shallots. Cook, season and transfer to glasses.
Wash and blanch the chervil and parsley. Refresh in iced water then blend. Combine with the Sublime and the chanterelle mushroom liquid. Season. Filter, then transfer to a siphon fitted with 2 gas cartridges. Refrigerate 3 hours before dressing. Decorate with toasted hazelnut pieces.
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