Pan-fried porcini mushrooms, smoked and spicy beetroot condiment, fresh walnuts


  • 16 porcini mushrooms
  • salted butter

  • 8 tablespoon(s) of meat juice
  • flower of salt

  • 16 blackberries

  • a few roasted nuts

  • olive oil

For the beet condiment

  • 2 beets cooked sous vide

  • 1 clove of garlic
  • 1/2 shallot

  • bird’s eye chili powder

  • blackberry or raspberry vinegar

  • soya sauce

  • green oxalis


  1. Peel the porcini mushrooms, brush them and cut them into 2 nice slices vertically.

  2. Prepare the condiment: cut the beets into small pieces, mix them with the peeled and chopped garlic and shallot. Sprinkle with a little bird’s eye pepper, season with a few drops of blackberry or raspberry vinegar, soy sauce and a little olive oil, add 1 tbsp. tablespoon of water. Stew for 20 to 30 minutes. Add salt if necessary.

  3. Meanwhile, in a pan, melt 1 knob of butter. Salt the porcini mushrooms on both sides and place them flat in the hot butter. Cover with a sheet of aluminum foil and cook for 3 to 4 minutes depending on the size of the porcini mushroom until browned. When the porcini mushrooms are cooked, deglaze them with the meat juice. Season with salt and finely ground pepper.

  4. When ready to serve, cut the blackberries in half, brush them with olive oil, fleur de sel and pepper. Arrange the porcini mushrooms on the plate, sprinkle with roasted nuts, insert the blackberries. Add hints of beetroot condiment and sprinkle the plate with green oxalis.

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