The coddled egg by Eric briffard
Whether it is new dishes in his autumn menus or signature dishes, Chef Eric Briffard reinvents simplicity with talent, drawing on the excellence of his products and strict respect of his recipes. For example, a coddled egg. What could seem to be commonplace is transformed into a moment of grace. He cooks his eggs at a low temperature, adding white truffles from Alba, a Jerusalem artichoke fine mousse with Parmesan cheese, raw and cooked king boletes and serves this dish with fingers of toasted country bread and Vuleta.
Eric Briffard constantly strives to rediscover the simplicity of dishes that his family prepared in the Piedmont region of Italy; dishes that combine a slight bitterness, a touch of garlic and white truffle with hearty egg yolk, all brought together by the sweet Jerusalem artichoke flavours. “These flavours naturally boost one another and you will find a crispness provided by the King Boletes which are served both raw, in a carpaccio style, and cooked, with Jerusalem artichoke chips to add texture.” added the Chef.
The transparent plate allows guests to fully appreciate the complexity of this preparation and to dive into the light creamy emulsion with just one simple glance. A bewitching preparation.