With winter in full gear its time to add some root vegetable richness to our diet!
The dish:
Classic celery root soup
Crispy egg(slow cooked egg, Parmesan breaded and pan seared)
Under the egg: Berkshire ham, comte cheese, kohlrabi puree
Salad: mache, picked celery leaves, black trumpet mushroom all tossed with 25yr aged solera vinegar
To finish: black winter perigord truffle!
To make really special we serve with fresh made brioche and white truffle butter
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