Rolled Season’s Asparagus, Morel Tartare, Quail egg and raw ham chips

Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France

Yields 10


Rolled Asparagus

3 nos. Asparagus

100ml Olive Oil

Morel Tartare

3 nos.Asparagus

10g Morel

50g Shallot

Brown Juice

10 nos Quail egg

50g Raw ham chips



Rolled asparagus

Cut the Asparagus with the mandoline.

Add some olive oil and salt.

Put in the fridge and film the asparagus


Morel Tartare 

Cut the rest of the asparagus in very small brunoise.

Slice the shallot finely.

In a pan, sauté the shallots and add the morels.

Deglaze with morel juice.

Reduce the mixture and add the veal stock.

Cut the mushrooms into small brunoise.

In a bowl, mix the Tartar asparagus and morels


Quail egg

Cook the eggs for 1 minute and 30 seconds.


Raw ham chips

Bake the ham chips between two grease proof papers slices at 180 ° C for 10min .

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