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Pheasant thigh, brioche, chicory and winter truffle — image

Pheasant thigh, brioche, chicory and winter truffle

Crispy brioche with pheasant, chicory and winter truffle. Earthy notes and light bitters are complemented by a creamy and spicy touch.

Ingredients

Brioche
Edible flower confetti
Mustard mayonnaise
Mushroom duxelles
Beech mushrooms
Winter truffle
Pheasant thigh fillet
Chicory
Salad pea

Preparation

  1. Cut out the brioche and briefly fry in olive oil in the pan.
  2. Finely slice the chicory and mix with the wild mushroom mix.
  3. Cook the pheasant fillet together with the beech mushrooms.
  4. Assemble the dish and sprinkle with edible flower confetti and winter truffle.
  5. Pipe mustard mayonnaise in between and finish with salad pea.