Cut the Boletus mushrooms in dices and caramelized them. Add the onions and garlic, gently cook with the thyme sprig without browning. Add the cream, leave it reduce in half then mix. Rectify the seasoning and put through the muslin chinois.
2
Celeriac baked in salt crust
Prepare the salt crust, cover the celeriac in it airtight and put in the oven at 180 °C (356 °F) for 1 hour 30. Check the cooking with a pick. Celeriac must be entirely cooked. Remove the salt crust. Peel with a knife and then cut in thin slices. Chop 8 discs per person with a round pastry cutter.
3
Caramelized walnuts with black pepper
Make a caramel, cover the walnuts with it then add a pinch of black Pepper.
4
Presentation
Fill an ISI thermo-whip with the Boletus mushroom emulsion and heat at 63 °C (145 °F), gas twice.
Place the emulsion at the center of the place sprinkle the parmesan.
Cut the green apples, the celery and the venison meat into small sticks, quickly blanch the celery and cool down in ice. Season the garnish with a pinch of salt, thyme oil and delicately place the whole on the emulsion.
Add a few caramelized walnuts around and finish with a stroke of thyme oil and a few Guérande® salt grains.
Recipes
