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Lacy tuile of cèpes

Inextricably linked: autumn and mushrooms. For our chefs, the ultimate challenge is to transform mushrooms into structures, such as this tuille.

Ingredients

20gFlour
40gGrape seed oil
160gcepe jus
Salt

Preparation

  1. Mix the cèpe jus with the grapeseed oil in a bowl with a whisk. Then mix in the flour and salt. Transfer to a squeeze bottle.
  2. Heat a non-stick pan well with a little oil (195°C).
  3. Shake the bottle well and pour some into the pan. Let the water evaporate, then remove the tuille from the pan with a small spatula.