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STRAW NEST

Fill a bowl 

Use a rack so the straw does not move around in the oven

Toast the hay at 220ºC for 4 minutes

Pour 1 litre cream (previously warmed) into the bowl

Leave to infuse

Sieve and pour into a pot  

 

OEUF PARFAIT

Cook the eggs: 1 hour 15 mins at 64.5º in an immersion heater

 

SERVICE

Heat the straw cream...

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STRAW NEST

Fill a bowl 

Use a rack so the straw does not move around in the oven

Toast the hay at 220ºC for 4 minutes

Pour 1 litre cream (previously warmed) into the bowl

Leave to infuse

Sieve and pour into a pot  

 

OEUF PARFAIT

Cook the eggs: 1 hour 15 mins at 64.5º in an immersion heater

 

SERVICE

Heat the straw cream in a pot; rectify

Dry the pieces of bread 

Place the pieces of bread with a few flowers on top (or without in winter) on a plate 

Peel the eggs; throw the whites away

Whisk the straw cream, submerge to create foam  

Put the straw nest in a black bowl

Place the yolk in the middle, add a few grains of Guérande salt

Add the pieces of bread 

Serve 

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Ingredients 4 persons
  • 1 egg/person
  • Straw nest
  • Cream
  • Whole wheat bread with walnuts
  • Seasonal flowers
  • Guerande
  • Salt
  • Pepper.
Recipes. The Cook & Chef Institute