Dish Concept: “Forest Tide”

Koji-cured venison loin, glazed venison cheek, sea urchin royale, charred celeriac, blackcurrant–shiso gastrique, and buckwheat-cacao tuile

Narrative

This dish is built around a deliberate tension: deep, iron-rich game (forest) against sweet-briny sea urchin (tide).
The unusual pairing is venison + uni, bridged by:

• enzymatic sweetness from koji,
• earthy celeriac and buckwheat,
• bitter aromatic cacao,
• bright acidity from blackcurrant and shiso.

The intent is to move through flavors in waves: umami → mineral sweetness → acidity → perfume.

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Yield

4 tasting portions (main course size in a degustation menu)

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Specialized Equipment

• Vacuum sealer + sous-vide circulator
• High-speed blender
• Fine chinois / superbag
• Small ramekins or heatproof cups (for royale)
• Optional: smoking gun (for final aromatic finish)

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Components Overview

1. Koji-cured venison loin (main protein)
2. Pressed and glazed venison cheek cube
3. Sea urchin royale (savory custard)
4. Charred celeriac purée + pine oil
5. Blackcurrant–shiso gastrique
6. Buckwheat–cacao tuile
7. Pickled chanterelles + herb garnish

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1) Koji-Cured Venison Loin

Ingredients

• 500 g venison loin, silverskin removed
• 120 g shio koji
• 4 g fine sea salt
• 1 g white pepper
• 1 tbsp grapeseed oil
• 20 g butter
• 1 crushed juniper berry (optional)

Method

1. Cure (8 hours): Rub loin with shio koji, salt, pepper. Vacuum seal and refrigerate 8 hours (not much longer; it can over-soften).
2. Rinse gently, pat completely dry, rest uncovered 1 hour in fridge.
3. Vacuum with a few drops grapeseed oil (and juniper if using).
4. Sous-vide: 52°C for 35 minutes.
5. Ice-bath 5 minutes, then hold warm (50–55°C) until service.
6. At pickup, sear hard in hot pan with grapeseed oil, then baste with butter 45–60 seconds. Rest 3 minutes.
7. Slice into neat medallions.

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2) Pressed Venison Cheek (Glazed Cube)

Ingredients

• 600 g venison cheeks
• 1 carrot, rough chopped
• 1 shallot, rough chopped
• 1 celery stick
• 2 garlic cloves
• 250 ml red wine
• 400 ml veal or game stock
• 1 bay leaf, 2 thyme sprigs
• Salt

Method

1. Season and sear cheeks deeply.
2. Add mirepoix; caramelize lightly.
3. Deglaze with red wine; reduce by half.
4. Add stock + aromatics; cover and braise at 150°C for ~3 hours (fork tender).
5. Remove cheeks; strain liquid.
6. Shred cheeks, lightly moisten with reduced braising liquid.
7. Press in a lined tray (2–3 cm thick), weight, chill overnight.
8. Cut 3 cm cubes.
9. Reduce braising liquid to glaze consistency. Warm cubes gently in glaze before plating.

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3) Sea Urchin Royale

Ingredients

• 120 g fresh sea urchin tongues (uni)
• 150 ml light dashi
• 80 ml cream
• 3 egg yolks
• Pinch of salt
• 1 tsp yuzu juice (optional, very restrained)

Method

1. Blend uni + dashi + cream + yolks + salt until smooth.
2. Pass through fine chinois (important for silk texture).
3. Pour into small cups/ramekins (about 40 g each).
4. Cover with foil.
5. Steam or bake in bain-marie at 85°C until just set, 18–25 min (center should wobble softly).
6. Hold warm at ~60°C. Finish with 2–3 drops pine oil or browned butter.

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4) Charred Celeriac Purée + Pine Oil

Celeriac Purée Ingredients

• 1 large celeriac
• 60 g brown butter
• 40 ml warm milk (or light cream)
• Salt, white pepper
• Few drops lemon juice

Purée Method

1. Roast whole celeriac at 190°C for 90–110 min until very soft.
2. Halve; scoop flesh. Lightly char some surface in pan for smoky bitterness.
3. Blend with brown butter + milk to ultra-smooth consistency.
4. Season and pass through chinois. Keep warm.

Pine Oil Ingredients

• 20 g young pine tips/needles (food-safe species)
• 120 ml neutral oil

Pine Oil Method

1. Blanch pine tips 10 seconds, shock in ice.
2. Blend with warm oil (60°C) 2 min.
3. Strain and chill immediately for bright color/aroma.

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5) Blackcurrant–Shiso Gastrique

Ingredients

• 200 g blackcurrants (fresh or frozen)
• 40 g sugar
• 30 ml aged red wine vinegar
• 80 ml game jus (or reduced veal stock)
• 6 green shiso leaves, chiffonade
• Salt to balance

Method

1. Caramelize sugar lightly (amber).
2. Add blackcurrants; cook until collapsed.
3. Deglaze with vinegar; reduce by half.
4. Add jus; simmer 3–4 min.
5. Blend, strain fine.
6. Add shiso off heat; infuse 5 min, strain again.
7. Adjust to glossy sauce consistency (nappe). Season carefully.

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6) Buckwheat–Cacao Tuile

Ingredients

• 40 g buckwheat flour
• 20 g icing sugar
• 35 g egg white
• 30 g melted butter
• 10 g cacao nibs, finely crushed
• Pinch salt

Method

1. Mix to smooth paste; rest 20 min.
2. Spread very thin ovals on silicone mat.
3. Bake 160°C for 8–10 min until crisp.
4. Shape over rolling pin while warm (optional curve).

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7) Pickled Chanterelles (Garnish)

Ingredients

• 100 g baby chanterelles
• 100 ml water
• 80 ml white wine vinegar
• 20 g sugar
• 5 g salt
• 1 peppercorn, 1 thyme sprig

Method

1. Bring pickle liquor to boil, cool slightly.
2. Add cleaned chanterelles, vacuum or steep 1 hour.
3. Drain before plating.

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Plating (Michelin-style Composition)

Use a large warm white plate.

1. Swipe a tight quenelle of celeriac purée slightly off-center.
2. Place 2 slices venison loin overlapping on purée.
3. Set 1 glazed cheek cube adjacent for height.
4. Pipe/pour a small pool of blackcurrant-shiso gastrique around meat (not drowning).
5. Place warm uni royale in a small inset bowl or directly on plate in a neat oval spoonful.
6. Add 3–4 pickled chanterelles and tiny dots of pine oil.
7. Lean a buckwheat-cacao tuile for vertical texture.
8. Finish with micro shiso, a few fresh blackcurrant halves, optional smoked cloche reveal.

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Sourcing Notes (Specialized Ingredients)

• Shio koji: Japanese grocers, fermentation suppliers, or make from rice koji + salt + water (7–10 days ferment).
• Uni (sea urchin): Buy from premium fishmongers (Hokkaido or Santa Barbara), sashimi-grade, packed same day.
• Venison loin/cheeks: Farmed red deer preferred for consistency; ask butcher for 10–14 day aged loin.
• Shiso: Asian markets or specialty herb growers.
• Pine tips: Forage only if absolutely certain of edible species and clean environment; otherwise omit and use parsley oil with a drop of fir hydrosol.
• Blackcurrants: Frozen high-quality fruit is acceptable off-season and often excellent for sauce stability.

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If you want, I can also provide a service timeline (D-2 to pickup) like a real brigade prep sheet.