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