raw fine brunoise of mushroom and distillate... (180/215)

Raw fine brunoise of mushroom and distillate of 7 different mushrooms gelee to micmick raw beef tartare, condiments mixes include cornichon, pickled shallots, fine diced chives from Farm Enfin, egg white and yolk, black and white sesame, toasted quinoa, Dijon mustard and espellete pepper for seasoning.

Sitting on the crown is a 63.5 degree celcius slow cooked egg yolk with clarified butter and summer black truffle. To pair and enhance the umami factor are dehydrated woodear mushroom chips and a seared Maitake steak dressed with pea shoots tendrils and fennel flowers. #amayzing🌱 #Burpple #amayzingeatskl