Onion Broth

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6 Onions (4 chopped for caramelizing, 2 cut in sixths for toasting)

½ Celeriac (cubed)

250g Madeira

2L Water

Spices: 8 black pepper grains, 12 coriander seeds, 3 sprigs of thyme

Seasoning: Salt, Sherry vinegar, and a 'knife tip' of Xanthan gum (to bind)

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Chanterelle Cream

300g Large/damaged chanterelles (cleaned)

2 Shallots (chopped)

200g Vegetable broth

200g Cream

15g Sherry vinegar

4g Salt + Xanthan gum

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Tarragon Oil

30g Black Adder leaves (or tarragon)

150g Neutral oil (e.g., sunflower oil)

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Gnocchi

1kg Floury potatoes (baked on a bed of salt)

500g Cooked potato flesh (passed through a sieve)

100g Flour

2 Egg yolks

35g Parmesan cheese (grated)

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Garnish

Small chanterelles (reserved for pan-frying)

Artichokes (boiled in salted water, then trimmed)

Butter (for frying)

Nasturtium leaves and Black Adder flowers

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Onion Broth

1. Caramelize: Chop 4 onions and caramelize them in oil with salt over low heat.

2. Toast: Use a blowtorch to char the remaining 2 onions (cut in sixths) for a smoky flavor.

3. Simmer: Deglaze the caramelized onions with Madeira. Add celeriac, toasted onions, water, and spices. Simmer for 6 hours.

4. Finish: Strain through a fine sieve, reduce to concentrate flavor, clarify through paper, and thicken slightly with Xanthan gum. Balance with Sherry vinegar.

Mushroom Cream

1. Wash: Submerge mushrooms in lukewarm salted water for 5 minutes, then dry thoroughly.

2. Sort: Save small, pretty ones for frying. Use the rest for the cream.

3. Cream: Sauté shallots and mushrooms until golden. Deglaze with vegetable broth, vinegar, and cream. Reduce until the liquid is nearly gone.

4. Blend: Blitz until smooth with Xanthan gum and store in a piping bottle.

Licorice Oil

1. Blend: Mix the leaves and oil in a blender until the friction heats the oil to 65°C.

2. Strain: Pass through a paper filter in the fridge to keep the color vibrant green.

Gnocchi

1. Bake: Bake potatoes on salt at 190°C for 1 hour.

2. Mash: Scoop out the flesh while warm and press through a fine sieve.

3. Dough: Combine 500g potato with egg yolks, cheese, and flour. Knead into a firm dough.

4. Shape: Roll into strings (1.5–2cm thick), cut, and roll over a gnocchi board.

5. Blanch: Boil in salted water until they float, then chill on an oiled tray.

6. Sear: Pan-fry the gnocchi in oil until they color. Add the reserved small chanterelles, artichoke pieces, and butter. Fry until golden brown.

Plating

1. Arrange: Place 7 gnocchi in a circle, nesting the mushrooms and artichokes in between.

2. Garnish: Pipe dots of hot chanterelle cream on top. Decorate with nasturtium leaves and flowers.

3. Serve: Drizzle with the green oil and pour the warm onion broth tableside.