2pers.        30min.        30g

Bouchons, figs and veal stock

30 g dried  ceps
8 mission figs
4 vine or fig leaves
20 cl veal stock
2 tbsp olive oil
1 tbsp walnut oil
Several drops balsamic vinegar
Fine sea salt


  • Blanch the leaves for 2 minutes in boiling salted water
  • Carefully drain to avoid tearing the leaves
  • Place the mushrooms in a frying pan with the veal stock
  • Bring to a simmer and cook until most of the juice is absorbed
  • Season with the olive and walnut oil
  • Cut the figs in half then place in the frying pan cut-side down
  • Add a few drops of balsamic vinegar and cook for 30 seconds
  • To plate, place the mushrooms on the leaves then top with the figs


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