Coddled egg

Cook the duck egg in a bain marie at 76 degrees for 45 minutes

Cep puree/butter for hollandaise

Sautee the ceps in the oil until golden then add the butter, cook on a medium heat until the butter has toasted. Pass the ceps and blend. Keep the noisette cep butter for the hollandaise.

Cep caramel

Rehydrate the dried cep in the cream and the agar agar and heat. Make direct caramel with the sugar, add liquid, boil, set, blend with the mushroom juice. Set and bag.

Sherry vinegar jelly

boil with agar and set

Cep hollandaise

Thermo all except butter to 65 degrees, add butter, charge

Chicken skin

Trim, season, press between 2 heavy sheets bake at 150 degrees until golden

Truffle curd

Beat together and adjust seasoning

Cep powder

Blend 50g dried ceps in vita, place in icing sugar shaker.