Grilled marrow bone with duxelles and brioche

Name: Grilled marrow bone with duxelles and brioche
Ingredients: kitchen salt with iodine; 20 g White garlic; 50 g Unsalted butter; 1000 g White mushrooms; 30 g Escargots mix; Leek oil; Beef marrow bone cut lengthwise; 60 g banana shallots; kitchen salt with iodine; 10 White mushrooms; 15 g Pain-qnip brioche organic; 3 g Flat-leaf parsley; 150 g Leek oil; 3 g Dill

An elegant and rich starter in which grilled marrow bone is combined with an earthy duxelles and airy brioche.

Ingredients

kitchen salt with iodine

Leek oil

Beef marrow bone cut lengthwise

20gWhite garlic

50gUnsalted butter

1000gWhite mushrooms

30gEscargots mix

60gbanana shallots

kitchen salt with iodine

10White mushrooms

150gLeek oil

15gPain-qnip brioche organic

3gFlat-leaf parsley

3gDill

Preparation

Let the marrow bone thaw overnight in the refrigerator.
Brush the marrow bone with a little leek oil and sprinkle lightly with salt.
Grill the marrow bone on the barbecue until the marrow is soft and lightly browned.
Serve the marrow bone whole

Melt the butter in a pan.
Dice the mushrooms (brunoise) and sauté them in the butter.
Finely chop the shallot and garlic and add to the mushrooms.
Cook the mixture until dry, then add the escargot mix.
Season with salt.

Remove the skin from the mushrooms and vacuum-seal them with leek oil.
Slice the mushrooms thinly on a mandoline.

Let the brioche thaw and slice into thin pieces.
Grill the slices on both sides until golden brown on the barbecue.

Place the grilled and stuffed marrow bone on a board or plate.
Serve with the duxelles, white mushrooms, the grilled brioche bread, and some fresh herbs.