Name: Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup
Yield: Makes 4 servings
Cuisine: American
Ingredients: 200 grams truffle juice; 140 grams liquid glucose; 75 grams champagne vinegar; 50 grams unsalted butter; 6 king trumpet mushrooms; Canola oil; 1 garlic clove, minced; 2 bay leaves; 1 small Musquée de Provence pumpkin; Kosher salt and freshly ground black pepper; 30 grams extra virgin olive oil; 2 sage sprigs; 100 grams granulated sugar; Fleur de sel; Truffle oil; Vegetable Stock; 12 Brussels sprouts; 1 thyme sprig; 1 black truffle

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Truffle Syrup

100 grams granulated sugar
200 grams truffle juice
75

Method

Musquée de Provence is a thick, meaty pumpkin that we cut into any number of interesting shapes. We cook the pieces sous vide so that they maintain their shape, without becoming too soft, and they absorb the flavors of the aromatic herbs we include in the bag—predominantly sage and bay, since this is a fall dish. Once the pumpkin has been cooked and chilled, it’s sautéed to give it an appealing