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DISCOVER THE STORY BEHIND YOUR BOTTLES
VEA

Vicky Cheng

VEA

The concept behind the dish

There are so many different types of mushrooms in the world, all are unique intheir own ways, some are more weird, and perhaps more special than others. I wanted to highlight some familiar mushrooms, fresh in season, that are more common in European cuisine. At the same time, I wanted to show off mushrooms from China, fresh or dried, that are much less common in French cooking, in various different ways of cooking methods. In this case, the earthiness of the whole dish just reminds me of the floor of a rain forest, full of mud and fungus. Hence the name

VEA VEA
the earthiness of the whole dish just reminds me of the floor of a rain forest

Vicky Cheng

VEA

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

The earthiness of the mushroom, will go really well with the toasted bread and hazelnut notes, and bubbles of the Krug Grande cuvee. The dish itself, as I roast on the mushroom whole, to retain all it’s juices, the dish actually starts with a slight nuttiness on the palate, then ends off with a touch of sweetness, this willbe very interesting with the Krug

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

  • Fresh girolles mushroom
  • Fresh maitake mushroom
  • Fresh beech murshoom
  • Chinese dried shiitake
  • Chinese dried bamboo fungus
  • Chinese fresh cordyceps
  • Chinese fresh wood ear
  • Enoki mushroom
  • “toadstool”Cauliflower
  • Nutritional yeast
  • NasturtiumIsomalt rain drops
  • Parmesan and truffle crumble ( the mud in the rain forest )
  • Butter
  • Thyme
  • Garlic
  • Apple wood chips ( with smoke gun )
  • PonzuSoy sauce

How would you like to call your creation?

Lost in the rain forest

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