Mediterranean

I had been looking forward to including this dish in the menu for a long time. But each time I felt that it did not fit into the composition of the main courses, until last week. It was the perfect moment. And they were also terribly tasty, according to all the guests. Success assured.

A spicy and tasty crust of pink berries, oregano, salt and pepper (and panko), great big pitted green olives and a quick deep fry. Simply delicious.

The heavyness of the black olives. The sweet and crunchiness of the dried fig, the nutty of the almond and the agave that gives it a little extra sweetness. Enjoy it with some drinks.

Sometimes you just want to put something spectacular on the table. And this is one of them. You use the long great trunk of the king oyster mushroom, you give it all the attention you have. You put it on a bed of parsnip cream and a dollop of pine nut cream on top. And it’s very quiet around you. What a blast.