• Wild mushroom duxelle

• Watercress

• Chicken roast jus

• Balsamic Vinegar of Modena PGI

• Crostini

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PROCEDURE:

• Duxelle warmed with chicken jus and fresh shallot

• Season burrata with salt, pepper, and espelette. And slighty warmed in salamander.

• Toast baguette crostini with a little bit olive oil.

• Place one spoonful of warm duxelle center of plate.

• Mix watercress with aged Balsamic Vinegar of Modena PGI

• Drizzle chicken jus at the end. And place watercress  on top of burrata.