Marcello D´Andrea, Hemingway. Barcelona
![Marcello D´Andrea, Hemingway. Barcelona](https://brandtenders.news/wp-content/uploads/2018/06/Marcello-DAndrea-190x300.png)
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