Serves 20

For the Royal Dashi

Ingredients

  • 1L water
  • 17g dried bonito
  • 60g Paris mushrooms
  • 40g shiitake mushrooms
  • 14g dried shiitake mushrooms
  • 70g dried waka
  • 50g soy sauce

Method

  1. Place all the elements in a pot, bring to a boil, skim and cook for 30 minutes.
  2. Remove from heat and leave to infuse for 3 hours.
  3. Add 10 eggs per liter to the broth and mix.
  4. Pour 25g of liquid into a soup plate and cook the plates in the steam oven
    for 6 minutes at 85° Celsius.

For the Smoked Emulsion

Ingredients 

  • 60g smoked eel
  • ½ shallot
  • 1 celery stalk
  • 1L liquid cream
  • 300ml white wine

Method

  1. Sweat the shallot and celery in a pan, then add the eel.
  2. Deglaze the pan with white wine and then add the cream.
  3. Cook for 5 minutes and remove from heat.
  4. Leave to infuse for 30 minutes.
  5. Drain and set liquid aside.
  6. At service, emulsify liquid into a foamy mixture using a bamix.

To Finish

Ingredients

  • 1 half squid
  • 20 caviar balls
  • 60 pieces sea urchin uni

Method

  1. Cut and blanch the squid in boiling water.
  2. Once cooked, place quid pieces in a triangle on the soup plate.
  3. Place a ball of caviar on each plate.
  4. Open and dissect the sea urchin. Place 3 pieces of uni on each plate.
  5. Pour over the emulsion.

Recipe courtesy of Christophe Moret of 2-Michelin-starred L’Abeille at the Shangri-La Hotel, Paris.

Images © Bernhard Winkelmann