Ingredients

Beans
1kg cocoa de Paimpol beans or boleti beans
3 litres chicken stock
1 carrot
1 leek
1 white onion peeled and halved
1 celery stick
1 garlic clove
Sprig of thyme
4 basil leaves bruised
400g smoked pancetta
Egg
6 duck eggs
500g shredded filo pastry (kadaifi)
20ml white wine vinegar
Consommé
3ltr vegetable stock
350g sourdough
125g soy
Mushroom
200g Shimeji mushrooms
400g chestnut mushrooms
200g chardonnay
100g white wine vinegar
2 garlic cloves
50g sugar
Confit Tomato
2 dozen vine, cherry tomatoes
2 garlic cloves
2 sprigs thyme
15g sugar
15g salt
Bacon foam
500g smoked pancetta
200ml milk
400ml cream
1sprig rosemary
1 sprig thyme
4 garlic cloves
10g xanthan gum
Pancetta Crisps
100g thinly sliced pancetta
Puffs Rice
100g Wild Rice
1 litre Rapeseed Oil

Method

Peel the beans and place in stock with carrots, onions, celery and leeks left whole, pour and cover with chicken stock and garlic, add pancetta whole bring to simmer for about 30 minutes.
Turn off heat and infuse with herbs
Poach duck eggs in boiling water with vinegar for 2 minutes, refresh in ice water.
Pack dry then roll in flour. Then roll in filo pastry.
Remove the crust from the sourdough and blend into breadcrumb consistency, toast in oven until golden brown.
Place all ingredients in a pan and reduce on a low heat until you reach soup consistency.
Remove from heat and vacpac.
Freeze and thaw, defrost in a j cloth and check for seasoning.
Add chardonnay, white wine vinegar, sugar and garlic and reduce by half.
Quarter the chestnut mushrooms and sweat down in oil. Add Shimeji mushrooms and combine with pickling liquid.
Blanc the tomatoes in boiling water, remove the skin. Combine sugar, salt, thyme and garlic and add all ingredients to the vacpac bag. Sous Vide at 80c for 1 hour.
For the bacon foam, add all ingredients to a vacpac bag and sous vied at 70c for 8 hours.
Pass and blend with xanthan gum. Place in a siphon gun with 2 C02 canisters.
For the pancetta crisps, place between 2 greaseproof trays and bake at 180c for 20 minutes.
For the rice, bring oil to 200c, fry rice for 30 seconds and strain.

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