Michelin Star Recipe Design

Here is a design for a Michelin 3-star standard dish. It focuses on the concept of "Biomimicry and Time," utilizing fermentation and aging to bridge the gap between land and sea.

Dish Name: The Gilded Equator

Core Pairing: Sea Urchin (Uni) & Fermented Black Banana Flavor Profile: Oceanic brine, deep umami, caramelized fruit funk, smoke, and sharp citrus acidity.

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I. The Conceptual Narrative

"The Gilded Equator" tells the story of the tropical latitude where the jungle meets the reef. It challenges the diner’s perception of sweetness and savory umami.

The star ingredients—Sea Urchin and Banana—share an identical textural DNA (creamy, yielding) and a surprising chemical overlap in isoamyl acetate (the banana ester). By fermenting the banana until it turns black and savory, and curing the scallop with koji, we blur the line between fruit and seafood. The dish is a study in gold and black, richness and decay.

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II. The Components

1. Hokkaido Bafun Uni (Raw, pristine)
2. Black Banana & Roasted Koji Mousse
3. Smoked Eel & Lardo Mosaic
4. Coffee-Hazelnut "Soil"
5. Finger Lime & Marigold Vinaigrette
6. Saffron & Vin Jaune Sabayon

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III. Sourcing Notes

• Uni: Must be Bafun variety from Hokkaido (grade A). It has a tighter texture and deeper orange color than Murasaki, providing the necessary mineral punch.
• Eel: Wild-caught European eel (sustainable source) or high-grade unagi, live-killed (ikejime) to preserve texture.
• Bananas: "Gros Michel" or Apple Bananas preferred for higher acidity.
• Vin Jaune: A specific oxidized wine from the Jura region of France (e.g., Château-Chalon).
• Koji: Fresh rice koji (Aspergillus oryzae), preferably inoculated in-house 48 hours prior.

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IV. Detailed Preparation

1. The Black Banana & Roasted Koji Mousse

Technique: Enzymatic Browning & Siphon Aeration

Ingredients:

• 4 Bananas (skin on)
• 100g Fresh Rice Koji
• 50g Cream (35% fat)
• 2g Xanthan Gum
• 1 Sheet Gelatin (Gold bloom)

Method:

1. Controlled Decomposition: Place whole bananas in a dehydrator or fermentation chamber at 60°C (140°F) for 5 days until the skins are jet black and the interior is a deep, caramelized mahogany.
2. Roast: Toast the rice koji in a dry pan until golden brown and nutty.
3. Blend: Peel the black bananas. Blend the flesh with the roasted koji and cream until ultra-smooth. Pass through a chinois (fine mesh sieve).
4. Set: Dissolve bloomed gelatin into a small amount of warm cream and fold back into the base. Shear in xanthan gum.
5. Charge: Pour into an iSi siphon, charge with two N2O cartridges, and keep warm in a water bath at 50°C.

2. Smoked Eel & Lardo Mosaic

Technique: Precision Binding & Cryo-Slicing

Ingredients:

• 1 Smoked Eel fillet (skinned and deboned)
• 100g Lardo di Colonnata (cured pork fat)
• Transglutaminase (Meat Glue)

Method:

1. Assembly: Lay the smoked eel flat. Dust lightly with transglutaminase. Layer thin sheets of lardo over the eel. Roll tightly into a cylinder using cling film.
2. Bind: Vacuum seal and refrigerate for 12 hours to bind the proteins.
3. Portion: Freeze the log briefly to firm up, then slice into perfect 3mm discs. The heat of the final plating will cause the lardo to turn translucent and "weep" onto the eel.

3. Coffee-Hazelnut Soil

Technique: Fat-Washing & Dehydration

Ingredients:

• 50g Hazelnuts (blanched)
• 20g Panko breadcrumbs
• 10g Ground Espresso beans
• 30g Brown Butter
• Maldon Salt

Method:

1. Toast hazelnuts and panko in brown butter until deep golden.
2. Toss with espresso grounds and salt.
3. Pulse in a food processor until it resembles coarse wet sand. Dehydrate at 50°C for 2 hours until crisp.

4. Saffron & Vin Jaune Sabayon

Technique: Emulsification & Infusion

Ingredients:

• 3 Egg Yolks
• 50ml Vin Jaune
• 0.5g Saffron threads
• 50g Clarified Butter
• Lemon juice to taste

Method:

1. Infuse the Vin Jaune with saffron for 2 hours.
2. Whisk yolks and infused wine over a bain-marie until ribbon stage (thick and pale).
3. Slowly mount in the clarified butter to create a glossy, airy emulsion. Season with salt and a drop of lemon juice. Keep warm (not hot).

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V. Assembly & Plating (The Architecture)

Vessel: A matte black ceramic bowl with a wide, flat rim and a small depression in the center. The darkness of the bowl highlights the gold and orange hues of the food.

Steps:

1. The Foundation: Place a 3mm disc of the Smoked Eel/Lardo Mosaic in the center of the bowl. Flash it with a blowtorch for 2 seconds just to melt the lardo fat over the eel.
2. The Bridge: Pipe a distinct, round mound of the warm Black Banana Mousse directly on top of the eel.
3. The Crown: Carefully place three tongues of Bafun Uni atop the mousse, arranging them like the petals of a flower.
4. Texture: Sprinkle the Coffee-Hazelnut Soil in a crescent moon shape on one side of the Uni (not covering it).
5. Acidity: Squeeze fresh Finger Lime vesicles (caviar lime) over the Uni. The popping citrus pearls cut through the richness of the urchin and banana.
6. Garnish: Place two tiny sprigs of Bronze Fennel and a single Marigold petal for a peppery, floral finish.
7. The Pour: Tableside, the waiter pours the Saffron & Vin Jaune Sabayon around the perimeter of the mousse, ensuring it does not touch the Uni directly. The sauce creates a golden moat around the dark, tropical island in the center.

VI. Service Instructions

• Cutlery: Mother-of-pearl spoon (to prevent oxidation of the caviar/uni flavor) and a small gold fork.
• Sommelier Pairing: An aged Madeira (Sercial style) or a Sake (Junmai Daiginjo) with high acidity and melon notes.

Why this is 3-Stars?

It takes a risk. Banana is rarely seen in savory fine dining. By fermenting it, we remove the "dessert" association and turn it into a vehicle for umami (via Koji) that mirrors the texture of the luxury ingredient (Uni). The dish demonstrates mastery of fermentation, temperature contrast (warm sauce/mousse vs. cool uni), and flavor balance (fat, smoke, brine, acid).