Sylvestre Wahid's "Variation Around the Beet" | FOUR Magazine
A dish of beetroots cooked in a salt crust, brioche, foie gras and black truffle by Head Chef of 2 Michelin-starred Restaurant Sylvestre Wahid in Paris.
Ingredients
- 417g t45 flour
- 10g salt
- 50g sugar
- 12g trimoline
- 278g egg
- 200g butter
- 25g yeast
- 250g butter for turning
- 1 large yellow beetroot
- 1 large white beetroot
- 1 large red beetroot
- 1 large Chioggia beetroot
- 1 bunch mini yellow beetroots
- 3 slices of black truffle per beetroot
- 3 red beets
- Olive oil seasoning
- Barolo vinegar
- Truffle oil
- Chopped truffle
- 1 cup of mascarpone
- 1 tbsp of raw cream
- Yellow lemon juice
- Salt
- Pepper
- 4 slices of raw foie gras, each weighing 45g
- Red beetroot leaves
- Grated horseradish
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