Michelin Star Recipe Design

Dish Title: "Oceanic Reverie – A Dialogue of Sea and Forest"
Concept: A Michelin 3-star dish that bridges the briny depths of the ocean with the earthy mystique of the forest, using avant-garde techniques to create harmony between unlikely ingredients: abalone and black truffle. The dish is a sensory journey, balancing umami, minerality, and forest-floor aromatics with textural contrasts.

---

Components & Techniques:

1. Sous-Vide Abalone with Black Truffle Emulsion
2. Charred Leek Ash Purée
3. Seaweed Caviar (Spherification)
4. Crispy Enoki Mushroom "Coral"
5. Truffle-Infused Sea Broth (Consommé Clarification)
6. Edible Sand (Pulverized Toasted Hazelnuts & Maltodextrin)

---

Detailed Recipe

1. Sous-Vide Abalone with Black Truffle Emulsion

Ingredients:

• 2 fresh abalones (sourced live from sustainable fisheries like Haliotis gigantea)
• 10g black winter truffle (Melanosporum, sourced from Périgord)
• 50g unsalted butter
• 100g heavy cream
• 1 tsp xanthan gum
• Salt, white pepper

Method:

• Clean and tenderize abalone by massaging with salt, then vacuum-seal with butter and a pinch of salt.
• Sous-vide at 62°C for 90 minutes to retain succulence.
• For the emulsion: Blend shaved truffle with warm cream, xanthan gum, and butter, then strain through a chinois.

---

2. Charred Leek Ash Purée

Ingredients:

• 2 leeks (white parts only)
• 50g crème fraîche
• 5g activated charcoal (for depth)

Method:

• Char leeks over open flame until blackened, then steam to soften.
• Blend with crème fraîche, charcoal, and salt until velvety. Pass through a fine sieve.

---

3. Seaweed Caviar (Spherification)

Ingredients:

• 200g kombu dashi (cold-infused for 12 hours)
• 2g sodium alginate
• 500g cold water + 5g calcium chloride

Method:

• Blend dashi with alginate, rest to de-aerate.
• Drop into calcium bath using a pipette to form "caviar." Rinse in cold water.

---

4. Crispy Enoki "Coral"

Ingredients:

• 50g enoki mushrooms
• 100g tempura batter (rice flour + sparkling water)
• Frying oil

Method:

• Dip enoki clusters in batter and deep-fry at 180°C until golden. Drain on paper.

---

5. Truffle-Infused Sea Broth

Ingredients:

• 500g abalone trimmings + kombu + dried shiitake
• 20g black truffle shavings
• Egg white raft for clarification

Method:

• Simmer ingredients for 4 hours, clarify with egg white raft, strain through cheesecloth.

---

6. Edible Sand

Ingredients:

• 50g toasted hazelnuts
• 10g maltodextrin
• 5g truffle salt

Method:

• Pulverize in a food processor to a sand-like texture.

---

Plating Presentation:

1. Canvas: A slate-gray ceramic plate to evoke ocean bedrock.
2. Base: Swipe of leek purée in a crescent shape.
3. Center: Slice abalone into petals, fan over purée.
4. Accents:
   • Dots of truffle emulsion.
   • Seaweed caviar scattered like pearls.
   • Enoki "coral" placed asymmetrically.
5. Finishing: Dust with edible sand, pour chilled sea broth tableside from a small carafe.

---

Narrative:

This dish reimagines abalone—often treated as a mere delicacy—as a protagonist in a symphony of land and sea. The black truffle’s umami mirrors the abalone’s natural sweetness, while the enoki’s crispness and leek’s smokiness add terrestrial contrast. The broth, served cold to preserve clarity, binds the elements like tidal waves meeting shore.

Sourcing Notes:

• Abalone: Direct from sustainable farms in Japan or New Zealand.
• Black truffle: Fresh in winter or high-quality preserved (Urbani Tartufi).
• Kombu: Imported Japanese variety (Rishiri or Ma).

Elevate with a pairing: Chablis Grand Cru (minerality) or aged sake (umami resonance).

This dish demands precision but rewards with unparalleled depth—an ode to nature’s duality. 🌊🍄