Chef Fine Dining Heiko Nieder’s Recipe: Chanterelles, Brie de Meaux & Nespresso Arpeggio Coffee | CH

brie de meaux

🥗Healthier: camembert

💰Cheaper: cream cheese

Cream cheese is more affordable and still creamy.

chanterelle mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and cost-effective.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

brie de meaux

💰Cheaper: goat cheese

Goat cheese offers a similar creamy texture at a lower price.

Cut the Brie de Meaux cheese into pieces for the espuma.

Prepare a mushroom cream to accompany the dish.

Use chicken stock in the Thermomix for the Brie de Meaux espuma; substitute with hearty vegetable stock for a vegetarian option.

Add a little iota carrageenan and xanthan gum to bind the ingredients together.

Add lime juice and a pinch of salt to the mixture.

Cook the mixture in the Thermomix at 80 degrees Celsius for 5 minutes.

Prepare dehydrated lettuce powder and add it to the plate in a circle.

Fry the chanterelles and marinate them with lime oil.

Season the mushroom cream with Nespresso Arpeggio coffee and distribute it evenly in the circle on the plate.

Add warm egg yolk to the dish.

Top with a few potato croutons and edible flowers from the garden.

Finish by adding the Brie de Meaux espuma on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens