Dashi

Place the kombu and water in a pan and put on the heat.

Heat until it reaches 60⁰  and keep it at this temperature for 1 hour and 30 minutes.

Add the bonito flakes and let the pan sit on the side for 5 minutes.

Once you’ve done that, pass the mixture.

Once passed add the soy and the rice wine to season.

Store in the fridge until needed.

Onions

Place a casserole dish on the heat and gently melt the butter.

Add the onions and take the butter to the beurre noisette stage.

Add a pinch of salt and the thyme then gently caramelize the onions until they are golden brown.

Add the sugar and caramelize.

Deglaze with the vinegar and then add the dashi.

Cook until the onions are tender.

Red Wine Reduction

Add the red wine and sugar to a pan.

Reduce until you have a syrup.

Cooldown and place in a squeezy bottle.

Thyme Oil

Blend all the ingredients for 2 mins.

Pass through a chinoise and place in a squeezy bottle.

To serve

1 large white truffle

Warm up the onions and divide between 4 bowls along with some of the cooking liquor.

Pour the red wine syrup around the onions.

Drizzle over the thyme oil and then cover with shaved white truffle

Potatoes cooked on the embers

Seaweed Butter Sauce

1. Sweat off the mushrooms and shallot in the butter until soft but not coloured.
2. Add the thyme and deglaze with the chardonnay.
3. Add the chicken stock and seaweed, bring to the boil and reduce by half
4. Add the cream and reduce by half.
5. Blend until smooth and pass through a chinoise.
6. Season with a little salt if needed.

Potatoes

1. Place the potatoes in a pan and cover with cold water.
2. Add the kombu and a generous pinch of salt and bring to the boil.
3. Simmer gently until the potatoes are cooked.
4. Remove from the pan and place the potatoes in a sieve over charcoal embers.
5. Cook until the potatoes are charred.
6. Place into the bowl with the melted butter and season with salt.

Cream Cheese

1. Beat the cream cheese with a spatula until smooth.
2. Season with the chives and salt.
3. Reserve in the fridge until needed.

Chive Oil

1. Blend all the ingredients for 2 mins.
2. Pass through a chinoise and place in a squeezy bottle.

To serve

200g Oscietra caviar

1. Place a spoon of cream cheese on a plate and use a spoon to spread it out.
2. Place the potatoes on top and drizzle with chive oil.
3. Pour the seaweed sauce around and over the potatoes.
4. Spoon over 50g caviar and serve.