Ingredients

Basic Oil Dressing

20 pieces Beech Mushroom

　　15 g Garlic (minced)

　　45 g Tarragon

　　175 g Beurre Noisette

　　17 g Piment D'espilette

　　30 g Dried Cepes

　　850 g Sunflower Oil

　　2 g Colombian Curry Powder

　　2 pieces Garlic Cloves (finely chopped)

　　

Dressing

80 g Basic Oil (see recipe above)

　　65 g Chardonnay Vinegar

　　25 g Sushi Vinegar

　　50 g Sambai Vinegar

　　10 g Green Soy Sauce

　　10 g Walnut Oil

　　20 g Lemon Juice

　　

Cheese Cream

400 g Gouda Gris Sec

　　70 g Milk

　　2.4 g Xanthana

　　

Garlic Butter

500 g Soft Butter

　　45 g Garlic

　　1 g Curry Powder

　　30 pieces Combava/Kaffir Fresh

　　30 pieces Organic Egg

　　

Beech Anemone

30 pieces Red Meat Radish

　　30 pieces Green Meat Radish

　　30 pieces Purple Meat Radish

　　10 bunches Chives

　　

Cheese Cream

Step 1

Boil the milk and blend with the cheese. Add the Canthana and strain. Let cool down.

　　

Garlic Butter

Step 2

Blend the soft butter with garlic and curry powder.

　　

Step 3

Mix with Combava/Kaffir Fresh and organic egg.

　　

Beech Anemone

Step 4

Combine all ingredients into Beech Mushroom.