Print Recipe LOUP DE MER TENDER LEEKS, OVOLI MUSHROOMS À LA CRÈME
ONE OF MY FAVORITE wild mushrooms, the Amanita Caesarea, also called ovoli, or oronge in French, has been revered since Roman times. To me, the ovoli bear a mythical aura, perhaps because they have become so rare. They can be eaten roasted or raw. Raw, they remind me of hazelnut; cooked, they taste of earthy forest. So why choose? At Daniel, we present them both ways: Paired with the pristine flesh of the loup de mer, we concentrate their roasted flavor with cream, shallots, and vermouth. Raw slices, silky and fresh, are drizzled with olive oil and counterbalance the richness of the fish.