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Nicolas Boutin


The concept behind the dish

A wide variety of mushrooms is true but at this time of the year between spring and summer there is not too much of them. However the girolle has started recently so I really appreciate this mushroom with its nice fruity/apricot flavour. I want to associate it with a more unusual/rare mushroom which mainly cultivated today as the blue foot, having a firm texture and flavoured taste, with verbena as I liked the freshness of it without being too powerful, also to balance with other texture. I can imagine a very light crunchy tuile made with 'congee' and the light spiced grape must mustard to enhance, and at last a souvenir from my childhood - a 'pain perdu' (meaning bread which has been dried out instead of losing it (meaning perdu in French, waste in a way). I soaked a piece of milk bread in the mushroom broth and slightly roast it.

Epure Epure
I really appreciate Girolle with its nice fruity, apricot flavour

Nicolas Boutin


Can you please tell us why you think it pairs so wonderfully with a Krug Grande Cuvée?

We create a dish which shows power in terms of aromas that are naturally oriented from the mushroom’s flavour but also on the toasty flavour and light spices which allow the Krug Champagne to express its full potential in terms of complexity. The texture is definitely on the delicacy with enough structure to provide different layers at the palate but it is also a kick of freshness which comes from the mustard tuile and the lemon confit which praise the balance of the association.

Can you list all the ingredients that go into the dish you have created.

  • Cultivated and wild mushroom (will mainly be girolle, or chanterelle and blue foot)
  • Verbena oil
  • Lemon confit brine
  • Grape must mustard
  • Milk bread

How would you like to call your creation?

silence...ça pousse -Cultivated & wild mushroom, verbena, ‘pain perdu’& ‘violette’ grape must mustard

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