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Sautéed mushrooms in their own juice /
Oysters with lemon air


Sautéed mushrooms in their own juice


for 4 people


1 kg mixed mushrooms

150 grams of water

4g  Xanthan Instant

1 garlic clove, chopped

1 straining bag



For the mushroom juice, clean 600g mushrooms and sauté them lightly in a pan. Add water to cover the mushrooms, heat and cook for 5 minutes. Remove the mushrooms from the heat and press them through a strainer using strong pressure. Catch the escaping juice. Pour the juice into a tall container. Stir in Xanthan Instant with a whisk and dissolve to create a thick consistency. Briefly sauté the remaining 400 g mushrooms with the garlic, add the thickened mushroom juice and arrange on plates. Season if necessary.


Oysters with Lemon Air


for 4 people

175 grams of lemon juice

125 grams of water

1.5g Lecithin

ground lemon peel

4 oysters




Mix lemon juice and water. Stir in the Lecithin with a blender and dissolve. Then use the mixer to work air into the top of the liquid to create a frothy texture. Once the air has formed, let it sit for a minute. Put some grated lemon zest on the opened oysters and spread some air on it with a small spoon.



Due to its acidity, this Air goes very well with seafood and fish.

For use on desserts, replace part of the water with syrup.

Depending on taste, the lemon juice can be replaced with other citrus juices such as orange or grapefruit juice.

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