We rehydrated Laumont dehydrated Boletus Edulis in cold water for at least two hours.
Once rehydrated, we can use them as the fresh fungus. We will go through the plate with a few peeled Norway lobsters.
We will make a vinaigrette with ¼ white truffle oil, 2/4 extra virgin soft olive oil and 1/4 apple cider vinegar. Add a little salt and black pepper or a mixture of 5 berries.
Wash the endive well and cut some cherry tomatoes in quarters. Arrange all the ingredients on the plate and season generously with the vinaigrette that we have just prepared. You can finish with a little salt in flakes.