Marcello D´Andrea, Hemingway. Barcelona
BELUGA CONNOISSEUR´S CHOICE
15 ml mignonette sauce In&Out 60ml Beluga Noble
2 dash Beluga Porcini mushroom
Gold and Oyster leaf dust
Mignonette sauce: 1/2 diced shallot
100ml champagne vinegar
Salt& Pepper
Gold & Oyster leaf dust: 2gr dehydrated oyster leaf 2g gold dust
Pinch of salt
Mix everything into powder
Beluga porcini mushroom: 200 ml beluga noble 10/15g porcini mushroom.
Sous vide 60° for 2h
