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

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