Recipe Books — Simbiosis

Grilled cauliflower mushroom with mountain herbs and juniper — a tribute to Flocons de Sel (Renaut)
A tribute to Emmanuel Renaut's essential alpine cuisine at Flocons de Sel: grilled cauliflower mushroom glazed with mountain herb butter, juniper, and lemon. Read more...
Sun-roasted mushrooms with orchard citrus and herbs — a tribute to Mirazur (Colagreco)
A tribute to Mauro Colagreco’s lunar garden at Mirazur: sun-roasted mushrooms with garden citrus, herbs and flowers, a bridge between his Argentinian roots and his Mediterranean table. Read more...
Boreal forest broth with chaga and embers-roasted roots — a tribute to Fäviken (Magnus Nilsson)
A tribute to Magnus Nilsson's legendary and defunct Fäviken: a dark chaga broth from the boreal forest embracing ember-roasted root vegetables and Nordic pickles. Read more...
Porcini tortellini in Parmigiano broth with aged balsamic — a tribute to Osteria Francescana (Bottura)
A tribute to Massimo Bottura's "Tradition in Evolution" philosophy: porcini-filled tortellini in a clear Parmigiano broth, topped with aged balsamic from Modena. Read more...
Black trumpet mushrooms and lacto-fermented mushroom broth — a tribute to Noma
A Noma-inspired reinterpretation: sautéed black trumpet mushrooms (Craterellus cornucopioides) over a broth seasoned with lacto-fermented mushrooms. Foraging and fermentation. Read more...
Grilled king oyster mushroom, root to leaf — a tribute to Blue Hill at Stone Barns
A farm-to-table reinterpretation inspired by Blue Hill at Stone Barns: grilled king oyster mushroom (Pleurotus eryngii) with root-to-leaf vegetables and broth made from its trimmings. Read more...
Mushroom and herb gargouillou from the garden — a tribute to Le Suquet (Bras)
A vegetable reinterpretation inspired by Bras' gargouillou (Le Suquet): mosaic of garden vegetables and herbs with sautéed hedgehog mushroom (Hydnum repandum). Read more...
Morels baked in embers with a veil of forest broth — a tribute to Mugaritz
A playful reinterpretation inspired by Mugaritz: morels (Morchella esculenta) cooked in embers under a trembling veil of forest broth. Read more...
Mushroom tiradito from high altitudes with tiger's milk — a tribute to Central
Slices of mushrooms by ecological tiers in leche de tigre, crowned with eight-mushroom powder: a vertical map in homage to Central. Read more...
Oyster mushrooms in fermented tucupi-style broth — homage to D.O.M.
Oyster mushrooms bathed in a fermented and citrusy broth inspired by Amazonian tucupi, in homage to Alex Atala's philosophy at D.O.M. Read more...
Chanterelles on creamy polenta with wild thyme — an homage to Hiša Franko
Foraged chanterelles over creamy polenta and wild thyme, in homage to Ana Roš's alpine foraging at Hiša Franko. Read more...
Forest broth with maitake and shiitake dashi — a tribute to Narisawa
A translucent broth of the Japanese forest: maitake and shiitake in kombu dashi, in homage to Narisawa's satoyama cuisine. Read more...