Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France
3 nos. Asparagus
100ml Olive Oil
10 nos Quail egg
50g Raw ham chips
Cut the Asparagus with the mandoline.
Add some olive oil and salt.
Put in the fridge and film the asparagus
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
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 .