Garden of Eden

Cep vinaigrette purée

Heat oil in a large pan, add garlic, then the diced cep and salt. Caramelise slowly. When golden brown, add the shallot, thyme and bay leaves and continue to cook until shallot is soft. Add the vinegar and reduce until dry. Add the Madeira and reduce by ⅔. Add nage and reduce by ½ . Allow to cool completely. Remove bay leaves, thyme an