Step 1

Peel the beans and place in stock with carrots, onions, celery and leeks left whole, pour and cover with chicken stock and garlic, add pancetta whole bring to simmer for about 30 minutes.

Step 2

Turn off heat and infuse with herbs

Step 3

Poach duck eggs in boiling water with vinegar for 2 minutes, refresh in ice water.

Step 4

Pack dry then roll in flour. Then roll in filo pastry.

Step 5

Remove the crust from the sourdough and blend into breadcrumb consistency, toast in oven until golden brown.

Step 6

Place all ingredients in a pan and reduce on a low heat until you reach soup consistency.

Step 7

Remove from heat and vacpac.

Step 8

Freeze and thaw, defrost in a j cloth and check for seasoning.

Step 9

Add chardonnay, white wine vinegar, sugar and garlic and reduce by half.

Step 10

Quarter the chestnut mushrooms and sweat down in oil. Add Shimeji mushrooms and combine with pickling liquid.

Step 11

Blanc the tomatoes in boiling water, remove the skin. Combine sugar, salt, thyme and garlic and add all ingredients to the vacpac bag. Sous Vide at 80c for 1 hour.

Step 12

For the bacon foam, add all ingredients to a vacpac bag and sous vied at 70c for 8 hours.

Step 13

Pass and blend with xanthan gum. Place in a siphon gun with 2 C02 canisters.

Step 14

For the pancetta crisps, place between 2 greaseproof trays and bake at 180c for 20 minutes.

Step 15

For the rice, bring oil to 200c, fry rice for 30 seconds and strain.