

Barolo-Risotto With black truffle Beignets
Truffle Beignets 40g dried chickpeas
8g black chanterelles, dried 120g Water (Fond)
5g Butter
1/2 Shallot, chopped
50g Breadcrumbs
10g Thinly sliced truffle 1,5g Salt
1g Seipa color
1g Baking Soda - Soak chickpeas overnight in Water - Soak Mushrooms overnight in 120g Water (Fond) - Drain Chickpeas and boil until tender - Sauté shallots in butter and add soaked mushrooms, reserving the liquid - After three minutes of cooking, add reserved liquid to shallots and mus


Filet of wild boar Sweet potatoes with apple and red wine purée Bacon Panna cotta
Apple and red wine purée 1 Gala apple, peeled and cored 160ml Red wine
15g Sugar
5g Salt - Slice apple thinly and simmer in wine over low heat until liquid takes on a syrupy consistency. - Mix with a handblender and add salt and pepper to taste. Bacon Panna Cotta 100g Smoked bacon 100g Whole milk 100g Cream
Pinch of thyme 2 sheets of gelatin - Soak gelatin in cold water - Simmer bacon, cream, milk and thyme for 1 hour. - Strain and add gelatin to liquid - Line a tra