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4
Medium
Published 2021
This is inspired, of course, by the traditional Alsatian baeckeoffe. I feel grounded in fine dining with dishes like this, using country cuisine as the inspiration for a more formal plate. I can do it with frog legs, shrimp, crab, or even just mushrooms. Here I’m using crayfish, so common in Alsace, and mushrooms, finished with a simple elegant chive sauce.
You can choose different mixes of mushrooms for different tastes and textures, about