Filet rib-eye, and trim mold and excess fat. Cut meat into 1½-inch steaks, and from each steak cut 5-ounce rectangles, getting a piece of the fatcap in each; reserve meat and fat scraps. Cut bones into small pieces.

In a pot over high heat, melt fat scraps and sear 400 grams meat scraps and 800 grams bones. Pour off and reserve excess fat. Add shallots and caramelize. Deglaze with wine and reduce until almost dry. Add chicken jus and thyme and reduce to nappe. Strain through a chinois and top with reserved fat.

Make a sachet with bay and thyme. Separate onion petals, discarding smaller petals. In a rondeau over medium-high heat, melt butter and sweat petals until almost tender, imparting no color. Season with salt and deglaze with wine. Add chicken stock and sachet. Bring to boil, cover, decrease heat, and braise until petals are very tender. Drain petals and transfer to a nonreactive container. In a small saucepan, bring pickling liquid to a boil and pour over onion petals. Cool to room temperature, cover, and refrigerate.

In a sauté pan over high heat, melt butter and sauté mushrooms. Season with salt and cook until au sec. Add black garlic and Riesling and reduce to au sec. Add stock and cook down to a glaze. Season, as necessary, and cool mushrooms in liquid.

In a pot over low heat, melt butter and sweat onions. When onions begin to break down, add 600 grams water. Increase heat and cook rapidly, without allowing the onions to take on any color. When onions are very tender, drain and transfer to a Vitamix blender with crème fraîche; purée. Shear in xanthan gum. Pass through a chinois. Keep warm.

In a saucepan on medium-high flame, heat oil and sweat shallots until tender; remove from heat and cool. In a bowl, combine all ingredients. Pass through a sheeter, no thinner than a 3 or 4 on the dial, about ⅛-inch thick.

Bring a pot of salted water to a boil. Trim leaf to look like a beautiful baby swiss chard leaf that has a thin stem and small enough leaf structure to nicely fit on the plate. Blanch leaf for 45 seconds. Shock in an ice bath.

Heat a salamander. In a small pot, warm Beef Jus. In a sauté pan, heat butter until foamy. Slice a piece of Bone Marrow Crust and place atop 1 portion of Beef Rib-eye on a hot sizzle plate. Place in salamander and gratinée 45 seconds, or until golden brown on all sides. Add Braised Black Trumpet Mushrooms to the pan with foamy butter and warm through. Glaze Swiss Chard Leaf in butter. Spoon a quenelle of Onion Soubise onto the plate at the 9 o’clock position. Place mushrooms on the plate going from noon to 3 on the plate. Fold Swiss Chard Leaf in half and use to cover mushrooms. Slice Beef Rib-eye, being careful not to knock crust over. Add beef to plate and sauce with Beef Jus. Finish with onion petals.