Michelin Star Recipe Design

Dish Title: "The Umami Forest"

Concept: A conceptual exploration of the intersection between Earth and Sea. This dish pairs the earthy, bitter profile of Roasted White Chocolate with the saline, mineral intensity of Dried Sea Urchin (Uni) and Fermented Black Garlic.

The dish challenges the palate to bridge the gap between dessert and savory appetizer, utilizing the Maillard reaction in the chocolate to mimic the nuttiness of roasted mushrooms.

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The Components

1. The Base: Roasted White Chocolate & Miso Crémeux
2. The Sea: Salt-Cured Uni Shavings & Kelp Oil
3. The Earth: Black Garlic & Espresso Soil
4. The Acid: Pickled Pine Needles & Green Apple Verjus
5. The Texture: Crispy Jerusalem Artichoke Skins

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1. Roasted White Chocolate & Miso Crémeux

• Ingredients: 200g Valrhona Ivoire (35%), 150g heavy cream, 50g whole milk, 2 egg yolks, 15g Shiro Miso.
• Technique: Spread white chocolate buttons on a silicone mat. Bake at 120°C (250°F) for 45-60 minutes, stirring every 10 minutes, until it turns a deep amber/caramel color. Bring cream and milk to a simmer; whisk into yolks. Cook to 82°C (crème anglaise). Pour over the roasted chocolate and miso. Emulsify with an immersion blender.
• Result: A silky, savory-sweet custard with notes of toasted biscuit and fermentation.

2. Salt-Cured Uni Shavings

• Ingredients: 50g fresh Grade A Hokkaido Uni, 100g fine sea salt, 20g sugar.
• Technique: Mix salt and sugar. Bury the uni tongues in the mixture for 4 hours to draw out moisture. Rinse gently and dehydrate at 45°C (113°F) for 12 hours until rock hard. Store in a vacuum bag with silica.
• Result: This will be microplaned over the dish like "ocean truffle," providing a sharp, briny finish.

3. Black Garlic & Espresso Soil

• Ingredients: 100g panko breadcrumbs, 20g squid ink, 2 cloves fermented black garlic (pureed), 5g finely ground espresso beans, 30g melted butter.
• Technique: Toss panko with squid ink and black garlic puree until uniformly black. Toast in a pan with butter until crisp. Mix in espresso powder.
• Result: A bitter, crunchy "earth" that grounds the richness of the chocolate.

4. Pickled Pine Needles & Apple Verjus

• Ingredients: Young Douglas Fir tips (bright green), 100ml Verjus, 50ml water, 20g sugar, 1 Granny Smith apple (brunoise).
• Technique: Blanch pine needles for 10 seconds. Shock in ice water. Bring Verjus, water, and sugar to a boil; pour over needles and apple cubes. Let macerate for 24 hours.
• Result: High-toned acidity and resinous forest aromatics to cut through the fat.

5. Jerusalem Artichoke Skins

• Ingredients: 4 large Jerusalem artichokes, neutral oil for frying, sea salt.
• Technique: Scrub artichokes. Roast whole at 200°C until soft. Scoop out the flesh (reserve for another use). Deep fry the skins at 180°C until glass-like and crispy.
• Result: Earthy, nutty shards that provide verticality to the plating.

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Sourcing Notes

• Douglas Fir Tips: Best foraged in spring. If unavailable, substitute with fresh Rosemary tips blanched three times to mellow the camphor.
• Hokkaido Uni: Essential for its high fat content. Standard California uni may become too bitter when dehydrated.
• Verjus: Look for "Fusion" or "Wölffer Estate." It provides a softer acidity than vinegar, essential for wine pairings.

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Plating Presentation

Vessel: A matte black stoneware plate, slightly concave.

1. The Foundation: Place a perfect 5cm quenelle of the Miso Crémeux slightly off-center.
2. The Topography: Sprinkle a "path" of the Black Garlic Soil leading away from the crémeux.
3. The Flora: Nestled against the crémeux, place three small cubes of Pickled Apple and two Pine Needles.
4. The Sculpture: Prop two shards of Artichoke Skins vertically into the crémeux, resembling fallen bark.
5. The Finish (Table Side): Using a Microplane, shave the Cured Uni over the entire dish. The orange shavings will fall like golden pollen. Finally, dot three drops of vibrant green Kelp Oil (blanched kombu blended with grapeseed oil) around the plate.

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Narrative for the Guest

"Tonight, we invite you to the Forest Floor. This dish explores the surprising molecular bridge between roasted cocoa butter and the deep umami of the sea. You’ll find the bitterness of black garlic and espresso meeting the saline intensity of salt-cured Hokkaido Uni, brightened by the resinous scent of Douglas Fir. It is a study of decay and rebirth—where the earth meets the tide."