Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup

Truffle Syrup

• 100 grams granulated sugar
• 200 grams truffle juice
• 75

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