Finely dice the impala loin (as for tartare) and season with sea salt flakes.
Soak the raw egg yolks in soya sauce overnight. To serve, remove the yolks carefully from the soya sauce and serve 1 per portion.
Rinse the chanterelles gently under running water and brush gently to remove any remaining grit or sediment. Pat dry and with a small hooked knife, carefully scrape away the skin on the base of the mushroom. Quarter the mushrooms and submerge in
To assemble, spread
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