INSPIRATION
«We dwell within the mountains. We reside in the mid-valley, and though our commune does not exceed 300 meters, the territory ascends to over 2000: and our community, since time immemorial,has lived in deep symbiosis with these peaks. With this dish, I wished to conjure a precise perception: that which my sense of smell gathers when I wander through the woods. I pursued the fragrances that most seduce me within the sylvan realm — juniper and fir — putting them to the test through countless endeavors. The recipe evolved over the years, until it reached its present form: that which I truly feel as my own, for upon the plate, at last, the essence and the flavors of the forest converge.»
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Linguine
Alpine pasture butter
Apple cider vinegar
White wine
Onion
Juniper extract
Fir shoots
Trout roe (optional)
320 gr
150 gr
75 gr
75 gr
70 gr
50 gr
To taste
To taste
FOR THE ACIDULATED JUNIPER BUTTER
Mountain pasture butter
Apple cider vinegar
White wine
Onion
Extract of juniper
150 g
75 g
75 g
70 g
50 g
FOR THE SPRUCE DUST
Fir shoots
To taste, as art commands
FOR THE PASTA
Linguine
Acidified juniper butter
320 g
60 g
FOR THE FINAL TOUCH
Fir-tree dust
Trout roe (optional)
Arboreal remnants (twigs and needles)
10 g
As needed
As needed
CURATION
For the juniper-infused acidic butter:
Gently sweat the onion, deglaze with vinegar and wine, and let the elixir reduce by half. Strain the liquid and incorporate the chilled butter, cut into pieces; once delicately emulsified, introduce the pure extract of juniper.For the spruce powder:
Gather the pristine spruce shoots and dehydrate them in the oven at 60 degrees until completely desiccated; thereafter, grind them meticulously into a fine, ethereal powder.For the aromatic water:
Utilizing the precious botanical remnants of the preparation (the slender twigs and needles of both juniper and spruce) and a hot-juice extractor, compose an aromatic water to be preserved for the final service.For the cooking of the pasta:
Submerge the linguine in boiling water, withdrawing them three minutes prior to their ideal level of doneness. Finish cooking the pasta in the pan, enrobing it elegantly with 60 grams of the previously crafted juniper butter.For the plating:
Once the pasta has attained perfection, arrange the linguine gracefully upon the plate. Dust with the spruce shoot powder. Should you wish to introduce a sapid note and elevate this homage to the Terroir, adorn with a few delicate trout pearls. At the moment of service, mist the aromatic water at the table: the warmth of the pasta will release a most sublime and enveloping fragrance.
INSPIRATION
«We dwell within the mountains. We reside in the mid-valley, and though our commune does not exceed 300 meters, the territory ascends to over 2000: and our community, since time immemorial,has lived in deep symbiosis with these peaks. With this dish, I wished to conjure a precise perception: that which my sense of smell gathers when I wander through the woods. I pursued the fragrances that most seduce me within the sylvan realm — juniper and fir — putting them to the test through countless endeavors. The recipe evolved over the years, until it reached its present form: that which I truly feel as my own, for upon the plate, at last, the essence and the flavors of the forest converge.»
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Linguine
Alpine pasture butter
Apple cider vinegar
White wine
Onion
Juniper extract
Fir shoots
Trout roe (optional)
320 gr
150 gr
75 gr
75 gr
70 gr
50 gr
To taste
To taste
FOR THE ACIDULATED JUNIPER BUTTER
Mountain pasture butter
Apple cider vinegar
White wine
Onion
Extract of juniper
150 g
75 g
75 g
70 g
50 g
FOR THE SPRUCE DUST
Fir shoots
To taste, as art commands
FOR THE PASTA
Linguine
Acidified juniper butter
320 g
60 g
FOR THE FINAL TOUCH
Fir-tree dust
Trout roe (optional)
Arboreal remnants (twigs and needles)
10 g
As needed
As needed
CURATION
For the juniper-infused acidic butter:
Gently sweat the onion, deglaze with vinegar and wine, and let the elixir reduce by half. Strain the liquid and incorporate the chilled butter, cut into pieces; once delicately emulsified, introduce the pure extract of juniper.For the spruce powder:
Gather the pristine spruce shoots and dehydrate them in the oven at 60 degrees until completely desiccated; thereafter, grind them meticulously into a fine, ethereal powder.For the aromatic water:
Utilizing the precious botanical remnants of the preparation (the slender twigs and needles of both juniper and spruce) and a hot-juice extractor, compose an aromatic water to be preserved for the final service.For the cooking of the pasta:
Submerge the linguine in boiling water, withdrawing them three minutes prior to their ideal level of doneness. Finish cooking the pasta in the pan, enrobing it elegantly with 60 grams of the previously crafted juniper butter.For the plating:
Once the pasta has attained perfection, arrange the linguine gracefully upon the plate. Dust with the spruce shoot powder. Should you wish to introduce a sapid note and elevate this homage to the Terroir, adorn with a few delicate trout pearls. At the moment of service, mist the aromatic water at the table: the warmth of the pasta will release a most sublime and enveloping fragrance.
INSPIRATION
«We dwell within the mountains. We reside in the mid-valley, and though our commune does not exceed 300 meters, the territory ascends to over 2000: and our community, since time immemorial,has lived in deep symbiosis with these peaks. With this dish, I wished to conjure a precise perception: that which my sense of smell gathers when I wander through the woods. I pursued the fragrances that most seduce me within the sylvan realm — juniper and fir — putting them to the test through countless endeavors. The recipe evolved over the years, until it reached its present form: that which I truly feel as my own, for upon the plate, at last, the essence and the flavors of the forest converge.»
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Linguine
Alpine pasture butter
Apple cider vinegar
White wine
Onion
Juniper extract
Fir shoots
Trout roe (optional)
320 gr
150 gr
75 gr
75 gr
70 gr
50 gr
To taste
To taste
FOR THE ACIDULATED JUNIPER BUTTER
Mountain pasture butter
Apple cider vinegar
White wine
Onion
Extract of juniper
150 g
75 g
75 g
70 g
50 g
FOR THE SPRUCE DUST
Fir shoots
To taste, as art commands
FOR THE PASTA
Linguine
Acidified juniper butter
320 g
60 g
FOR THE FINAL TOUCH
Fir-tree dust
Trout roe (optional)
Arboreal remnants (twigs and needles)
10 g
As needed
As needed
CURATION
For the juniper-infused acidic butter:
Gently sweat the onion, deglaze with vinegar and wine, and let the elixir reduce by half. Strain the liquid and incorporate the chilled butter, cut into pieces; once delicately emulsified, introduce the pure extract of juniper.For the spruce powder:
Gather the pristine spruce shoots and dehydrate them in the oven at 60 degrees until completely desiccated; thereafter, grind them meticulously into a fine, ethereal powder.For the aromatic water:
Utilizing the precious botanical remnants of the preparation (the slender twigs and needles of both juniper and spruce) and a hot-juice extractor, compose an aromatic water to be preserved for the final service.For the cooking of the pasta:
Submerge the linguine in boiling water, withdrawing them three minutes prior to their ideal level of doneness. Finish cooking the pasta in the pan, enrobing it elegantly with 60 grams of the previously crafted juniper butter.For the plating:
Once the pasta has attained perfection, arrange the linguine gracefully upon the plate. Dust with the spruce shoot powder. Should you wish to introduce a sapid note and elevate this homage to the Terroir, adorn with a few delicate trout pearls. At the moment of service, mist the aromatic water at the table: the warmth of the pasta will release a most sublime and enveloping fragrance.