Royale de Champignons des Bois de Mathieu Viannay


Wild Mushroom Royale

Recipe from Mathieu Viannay,

Mathieu Viannay

Two-star chef, Meilleur Ouvrier de France and Head Chef at the gastronomic restaurant "La Mère Brazier"


For 12 Royales

  • 1 litre of reduced mushroom stock
  • 1 whole button cep per person
  • 20 g of ceps
  • 20 g of girolle mushrooms
  • 10 g of chanterelle mushrooms
  • 10 g of horn of plenty mushrooms
  • 10 g of hazelnuts
  • 300 g button mushrooms
  • 8 snails per person
  • 3 croutons
  • 5  slices of streaky bacon

Herb butter

  • 1 bunch of watercress
  • 0.6 litres of reduced cream (2 l of full fat cream)
  • 8 g of agar agar
  • 4 eggs
  • 4 egg yolks
  • Salt


  • Make a mushroom stock with the trimmings of the ceps, girolles, horn of plenty, and button mushrooms.
  • Strain through muslin and reduce by half. Reduce 2 litres of full fat cream to 1/3 of its initial volume.
  • Mix together the stock (1 litre) and the reduced cream (600 ml) and bring to a boil. Season. Add the agar agar and boil for 5 minutes. 
  • At the same time, whisk the eggs and yolks and pour the boiling mixture into the eggs whilst whisking as for a crème anglaise. Stir with a plastic spatula. Season with salt. 
  • Pour onto the plates with a piston funnel. Heat with a blow torch to remove the bubbles.
  • Leave to dry for 5 minutes. Cling film tightly without touching the mixture.
  • Cook in a steam oven at 80°, 100% humidity, ventilation 2 for 16 minutes.
  • After cooking remove the cling film immediately and wipe the edges of the plates.
  • Cling film once again and place in the chiller.

Watercress emulsion

  • Blanch the watercress for 8 mins (chill in iced water) and blend with the hot cream (0.5 litres).
  • Cut the croutons to 40 mm diameter and deep fry.
  • Gently fry the snails with the herb butter.

Bacon powder

  • Dry the bacon slices in the oven at 140° for 30 mins and chop extremely finely (make a powder)


Plate up.