Michelin Star Recipe Design

Michelin 3-Star Recipe: "Oceanic Symphony: Abalone & Black Truffle"

Conceptual Narrative:
This dish embodies the harmony between ocean and earth, celebrating the rare luxury of abalone (ocean’s opulence) and black truffle (forest’s gold). The narrative explores transformation—abalone’s journey from rugged shell to silky tenderness, and truffle’s raw earthiness into ethereal foam. Plating evokes a tidal shore: abalone rests on "sandy" truffle-soil, consommé mirrors seawater, and crisp elements mimic coastal rocks. The pairing defies convention—abalone’s sweet brininess meets truffle’s musky depth, creating a umami crescendo.

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Components & Techniques

1. Sous-Vide Abalone with Truffle Butter

Technique: Precision sous-vide + butter emulsification
Ingredients:

• 2 fresh abalones (100g each; source: sustainably farmed from New Zealand’s Ocean Reef Abalone)
• 20g black truffle (fresh Tuber melanosporum; source: Périgord, France)
• 100g unsalted butter, cubed
• 5g kombu (for umami depth)
• Sea salt, white pepper

Instructions:

1. Prepare Abalone: Shuck abalone, remove viscera, and tenderize meat by pounding between plastic wrap until 3mm thick.
2. Truffle Butter: Blend 15g truffle with butter, 1g salt, and kombu powder. Vacuum-seal with abalone.
3. Sous-Vide: Cook at 65°C for 4 hours (ensures gelatinous tenderness without rubberiness).
4. Finish: Sear abalone in a hot pan for 20 seconds per side. Slice into 4 medallions.

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2. Black Truffle & Seaweed Consommé

Technique: Clarification via raft method
Ingredients:

• Abalone shells and trimmings
• 500g dashi (made with kombu and bonito)
• 1 leek, 1 carrot, 1 celery stalk (roughly chopped)
• 1 egg white
• 10g black truffle peelings
• 5g wakame seaweed

Instructions:

1. Roast Shells: Bake abalone shells at 200°C for 15 mins until caramelized.
2. Simmer: Combine shells, dashi, vegetables, and seaweed. Simmer 2 hours. Strain.
3. Clarify: Mix strained stock with egg white and truffle peelings. Heat to 70°C until a "raft" forms. Ladle consommé through raft 3x for crystal-clear liquid. Season with salt.

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3. Truffle-Potato Espuma

Technique: Siphon foam for airy texture
Ingredients:

• 150g Yukon Gold potatoes (peeled, diced)
• 50ml heavy cream
• 15g black truffle (finely grated)
• 1g truffle oil
• Salt

Instructions:

1. Cook Potatoes: Simmer potatoes in salted water until tender. Drain.
2. Blend: Purée potatoes with cream, truffle, and oil until silky. Pass through chinois.
3. Siphon: Load into iSi whipper, charge with 2 N₂O cartridges. Keep warm at 65°C.

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4. Crispy Abalone Mille-Feuille

Technique: Layered frying for architectural crunch
Ingredients:

• Reserved abalone trimmings (sliced paper-thin)
• 1 sheet rice paper
• Potato starch (for dusting)
• 5g black truffle (microplaned)

Instructions:

1. Layer: Brush rice paper with water. Layer abalone slices and truffle shavings. Roll tightly.
2. Freeze: Freeze for 1 hour. Slice into 5mm rounds.
3. Fry: Dust rounds with potato starch. Deep-fry at 180°C for 45 seconds until crisp. Drain.

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5. Truffle "Soil" & Edible Garden

Technique: Dehydrated powder for textural contrast
Ingredients:

• 30g black truffle (freeze-dried; source: Italy’s Urbani)
• 20g panko breadcrumbs
• 5g nori (toasted, powdered)
• Microgreens (shiso, amaranth; source: local hydroponic farm)
• Edible flowers (viola, borage)

Instructions:

1. Soil: Blend freeze-dried truffle, panko, and nori into a coarse powder.
2. Garnish: Arrange microgreens and flowers on a damp towel to keep fresh.

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Plating & Assembly

Presentation: A slate plate mimicking a beach at twilight.

1. Base: Streak truffle soil diagonally across the plate.
2. Abalone: Place sous-vide abalone medallions atop soil.
3. Consommé: Pour warm consommé into a dropper; create 3 "pools" around abalone.
4. Espuma: Pipe 3 quenelles of truffle-potato foam near consommé pools.
5. Mille-Feuille: Stand 3 crispy rounds vertically in the soil.
6. Garden: Scatter microgreens and flowers like coastal flora.
7. Final Touch: Shave fresh black truffle over the dish. Serve immediately.

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Sourcing Notes

• Abalone: Ocean Reef Abalone (New Zealand) for sustainable, tender meat.
• Black Truffle: Fresh Tuber melanosporum from Périgord (peak season Dec-Feb); freeze-dried from Urbani (Italy) for soil.
• Microgreens: Local hydroponic farms for vibrant, pesticide-free varieties.
• Special Equipment: Sous-vide machine, iSi whipper, freeze-dryer (optional; can substitute store-bought freeze-dried truffle).

Why It Works

• Unusual Pairing: Abalone’s briny sweetness and truffle’s earthiness create a bold umami dialogue.
• Techniques: Sous-vide unlocks abalone’s texture; raft clarification yields pristine consommé; siphon foam adds modernity.
• Plating: Narrative-driven design—soil, water, and flora tell a story of land and sea.

This dish transforms luxury ingredients into a multisensory journey, worthy of three stars through innovation, artistry, and depth.