INGREDIENTS FOR 8 PEOPLE:
- 8 farm-fresh eggs
- 500 g fromage blanc
- 35 cl water
- 5 g agar-agar
- 1 pinch table salt
- 1 tbs soy sauce
- 1 tbs Barolo vinegar
8 SLICES OF SANDWICH BREAD 8 CM X 8 CM AND 2 MM THICK
- 100 g of black truffles (prepared in-house)
- 1 tbs black truffle purée
- 1 spring onion, chopped
- 1 tsp balsamic vinegar
- 1 tsp Barolo vinegar
- Salt and pepper
- 1 tbs olive oil
- 24 rounds (2 cm in diameter) of grilled and marinated red peppers
- 8 tbs baby broad beans
- 24 whites of green onion
- 16 pieces of bonito confit (prepared in-house)
- 24 shavings of Kalamata black olives
- 16 pickled artichoke heart quarters
- 16 cucumber rounds (1 cm thick)
- 16 peeled almonds
- 48 clusters of marseillais basil
- 24 half-radishes
- Fleur de sel
- Quality olive oil for seasoning raw vegetables
- 40 g marinated anchovies (prepared in-house)
- 30 g grated Parmesan cheese
- 1 tbs balsamic vinegar
- 3 tbs olive oil
- 1 tbs vegetable stock
Separate the eggs. Marinate the yolks in the Barolo vinegar and soy sauce. Reserve the whites for another preparation.
Bring the water to the boil, add the agar-agar. Cook for 2 min at the boil, then add the fromage blanc. Bring to a simmer. Season with salt and pass through a mesh chinois.
Pour 2 large sheets to create 2 rectangles approximately 40 cm long by 20 cm wide and 2 mm thick. Let it set without storing in the refrigerator.
TOASTED SLICES OF BREAD
Bake the sliced bread for 17 minutes at 140°C.
Whisk the chopped truffle with olive oil. Season with salt, pepper, Barolo vinegar and balsamic vinegar. Add the chopped chives and thicken with the truffle purée. Store in a piping bag fitted with an 8-mm tip.
Mix all of the ingredients for the vinaigrette.
PLATING AND PRESENTATION
Cut the fromage blanc rectangles into irregular 10 x 10 cm squares. Place a slice of toast on a dinner plate, top with a square of fromage blanc to hide the toast.
Pipe a circle of truffle condiment in the middle of each square. Strain the egg yolks. Place them in the circle and cover with another offset layer of fromage blanc.
Harmoniously arrange the vegetables around this assembly. Salt them with fleur de sel and season with a high-quality olive oil. Arrange the clusters of marseillais basil dabbed with anchovy vinaigrette.