Déroulement

①【Foie Gras terrine with Shiitake mushrooms from Kagoshima and cocoa】
１・Devein the foie gras, salt it (3% of the total weight of foie gras) and let it macerate during 22 hours in trehalose.
２・Cook the foie gras in dried bonito consommé with Oolong tea, heated at 45°C until core temperature reaches 45°C.
３・Drip dry.
４・３Dust with cocoa powder and burnt Shiitake powder. Shape as a cylinder and wrap in plastic film. Keep in the fridge.

②【dried bonito consommé with Oolong tea】
１・Brew veal consommé with dried bonito and Oolong tea, then strain.

③【SHIITAKE purée with cocoa】
１Sweat onions. Add Paris and Shiitake mushrooms. Keep on sweating.
２Add poultry broth and simmer.
３Once reduced, mix with cream and cocoa powder.

④【poultry mousse from Kagoshima (KURO SATSUMA DORI)】
１・Mix all liquids and strain.
２・Incorporate the powders of bamboo charcoal and of burnt Shiitake within ½ of the mixed liquids to make the black mousse and the white mousse.
３・Coat the silicone mold with mousses. Cook in steam oven at 80°C for 3 minutes.

⑤【Burnt SHIITAKE biscuits with cocoa】
１・Add the flour to the Cocoa-Shiitake powder. Spread on silpat, then cook at 140°C for 15 minutes.

⑥【green oxalys oil】
１・Mix all ingredients and strain.

⑦【plating up】
１・Roll mousse (④) on the terrine(①). Keep in the fridge. Cover with gold powder with a spray.
２・On a plate, place all elements (①～⑥) harmoniously. Place the blanched SHIMEJI mushrooms and the grilled green oxalis. Sprinkle bamboo charcoal.

※【burnt SHIITAKE powdeer】
Grill and dry Shiitake mushrooms, then mix.