ingredients - info
Minced meat:
wild boar stew
lean bacon
eggs
breadcrumbs
Porto
shallots
truffle
sage
cognac
Put the wild boar stew meat with lean bacon without rind and
a few shallots through the meat grinder. Mix the wild boar
mince with one egg, ground breadcrumbs, red Porto, half a
truffle cut into brunoise, sage and a generous splash of
Cognac. Make into meatballs and press them flat into discs.
Fry them in a pan.
Boil the Jerusalem artichoke until tender in 15 minutes and
puree it with all the specified ingredients. Fry the wild
mushrooms in a spoonful of truffle oil.
Spoon the puree into bowls, top with a wild boar burger and
finish with truffle shavings and a scoop of sautéed
mushrooms.
wild boar quenelles with truffe
butter
cream
mussels
plain flour
salmon eggs
gray shrimps
wakame
caviar
or fish eggs
edible flowers
fresh cilantro
taste and tradition
the fiery passion
ingredients - info
Minced meat:
wild boar stew
lean bacon
eggs
breadcrumbs
Porto
shallots
truffle
sage
cognac
Put the wild boar stew meat with lean bacon
without rind and a few shallots through the
meat grinder. Mix the wild boar mince with one
egg, ground breadcrumbs, red Porto, half a
truffle cut into brunoise, sage and a generous
splash of Cognac. Make into meatballs and
press them flat into discs. Fry them in a pan.
Boil the Jerusalem artichoke until tender in 15
minutes and puree it with all the specified
ingredients. Fry the wild mushrooms in a
spoonful of truffle oil.
Spoon the puree into bowls, top with a wild
boar burger and finish with truffle shavings and
a scoop of sautéed mushrooms.
wild boar quenelles
with truffe
butter
cream
mussels
plain flour
salmon eggs
gray shrimps
wakame
caviar
or fish eggs
edible flowers
fresh cilantro
taste and tradition
the fiery passion
