For the Sound of the Sea Foam

For the Base

• 200 g (7 oz.) unsalted butter
• 400 g (14

Heat the butter in a pan and gently sweat the shallots and garlic in the butter for 4 to 5 minutes. Add the Noilly Prat and the white wine and reduce to a syrup. Add the vegetable stock, water, kombu, laitue de mer, dried shiitake, and parsley stalks and bring up to 150°F (65°C). Hold at this temperature for 30 minutes.

Pass through a fine sieve lined with muslin that has been previousl