Michelin Star Recipe Design

Dish Name: "Whispers of the Forest: A Symphony of Truffle, Venison, and Black Garlic"

Conceptual Narrative: This dish is a celebration of the forest's bounty, combining the earthy richness of truffles, the gamey elegance of venison, and the sweet, umami depth of black garlic. It's a journey through the woods, evoking the crisp autumn air, the crunch of leaves underfoot, and the hidden treasures that lie beneath. The dish is a testament to the harmony of nature and the artistry of culinary craftsmanship.

Components:

1. Venison Tenderloin with Truffle Crust
2. Black Garlic and Chestnut Purée
3. Truffle and Porcini Mushroom Consommé
4. Celeriac and Apple Slaw
5. Crispy Kale and Hazelnut Crumble
6. Truffle and Black Garlic Jus
7. Microgreens and Edible Flowers Garnish

Sourcing Notes:

• Truffles: Source fresh black truffles from a reputable supplier. If unavailable, high-quality frozen truffles can be used.
• Venison: Ensure the venison is from a sustainable and ethical source.
• Black Garlic: This can be made in-house by fermenting garlic at a low temperature for several weeks, or sourced from specialty food suppliers.

Recipe:

Venison Tenderloin with Truffle Crust

• 500g venison tenderloin
• 50g fresh black truffle, finely grated
• 50g panko breadcrumbs
• 50g parmesan cheese, finely grated
• 2 tbsp olive oil
• Salt and pepper to taste

1. Preheat the oven to 200°C (180°C fan).
2. Season the venison with salt and pepper.
3. In a bowl, mix the truffle, breadcrumbs, and parmesan. Press this mixture onto the venison to form a crust.
4. Heat the olive oil in an oven-safe pan over medium-high heat. Sear the venison on all sides until golden brown.
5. Transfer the pan to the oven and cook for 10-12 minutes, or until the venison reaches an internal temperature of 55°C for medium-rare.
6. Remove from the oven and let it rest for 10 minutes before slicing.

Black Garlic and Chestnut Purée

• 200g chestnuts, roasted and peeled
• 100g black garlic cloves
• 100ml heavy cream
• 50g unsalted butter
• Salt to taste

1. In a food processor, blend the chestnuts and black garlic until smooth.
2. Transfer the mixture to a saucepan, add the cream, and bring to a simmer.
3. Cook for 5 minutes, then blend in the butter until smooth.
4. Season with salt and keep warm.

Truffle and Porcini Mushroom Consommé

• 1L beef or veal stock
• 50g dried porcini mushrooms
• 10g fresh black truffle, finely grated
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 sprig thyme
• 1 bay leaf
• Salt and pepper to taste

1. Rehydrate the porcini mushrooms in hot water for 20 minutes. Strain and reserve the liquid.
2. In a saucepan, sweat the shallot and garlic in a little oil until soft.
3. Add the stock, porcini mushrooms, truffle, thyme, and bay leaf. Bring to a simmer and cook for 30 minutes.
4. Strain the consommé through a fine sieve and season with salt and pepper.

Celeriac and Apple Slaw

• 1 small celeriac, peeled and julienned
• 1 green apple, julienned
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• Salt and pepper to taste

1. In a bowl, whisk together the mustard, honey, vinegar, and olive oil.
2. Add the celeriac and apple, toss to coat.
3. Season with salt and pepper.

Crispy Kale and Hazelnut Crumble

• 100g kale, washed and dried
• 50g hazelnuts, toasted and chopped
• 1 tbsp olive oil
• Salt to taste

1. Toss the kale in the olive oil and salt.
2. Spread the kale on a baking sheet and bake at 180°C (160°C fan) for 10-12 minutes, or until crispy.
3. Mix the crispy kale with the chopped hazelnuts.

Truffle and Black Garlic Jus

• 200ml red wine
• 100ml beef or veal stock
• 10g fresh black truffle, finely grated
• 2 black garlic cloves, finely chopped
• 1 tbsp unsalted butter
• Salt and pepper to taste

1. In a saucepan, reduce the red wine by half.
2. Add the stock, truffle, and black garlic. Simmer for 10 minutes.
3. Strain the jus through a fine sieve and whisk in the butter.
4. Season with salt and pepper.

Plating:

1. Spread a generous spoonful of the black garlic and chestnut purée on the plate.
2. Place slices of the venison tenderloin on top of the purée.
3. Pour the truffle and porcini mushroom consommé around the venison.
4. Place a small mound of the celeriac and apple slaw next to the venison.
5. Sprinkle the crispy kale and hazelnut crumble over the venison and slaw.
6. Drizzle the truffle and black garlic jus over the venison.
7. Garnish with microgreens and edible flowers.

Advanced Culinary Techniques:

• Sous Vide: The venison can be cooked sous vide at 55°C for 2 hours before searing and crusting for a more even cook.
• Spherification: The consommé can be turned into spheres using sodium alginate and calcium chloride for a unique presentation.
• Dehydration: The kale can be dehydrated instead of baked for a different texture.

This dish is a symphony of flavors, textures, and aromas, showcasing the best of the forest's offerings in a sophisticated and innovative way. It's a dish that tells a story, evokes emotions, and leaves a lasting impression, worthy of a Michelin 3-star restaurant.