Ingredients for the preparation

  • 200 g morels

To prepare the morels

Separate the stalks from the cups. Slice the cups in half lengthways. Rinse them 3 times in warm water. Squeeze them, then leave to dry on kitchen paper.

Ingredients for the morel sauce

  • 1 diced shallot
  • 1 garlic clove, crushed
  • 100 ml port
  • 100 ml Madeira
  • 100 ml chicken stock
  • 300 ml cream
  • 1 tsp dried morel powder
  • Dash of lemon juice
  • Knob of butter

To prepare the morel sauce

In a pan, heat a dash of rapeseed oil. Add the morel stalks, season with salt and pepper. Add a knob of butter, the shallot and the garlic. Deglaze with white Port and Madeira and cook briefly. Add the cream with the chicken stock and dried morel powder and cook for about 10 minutes. Blend and strain through a sieve. Adjust the seasoning with salt, pepper, Tabasco and a dash of lemon juice.

Intgredients for the garnish

  • 100 g shelled peas
  • 100 g shelled broad beans
  • 12 green asparagus without flowers
  • 20 mangetout peas
  • Seasonal microgreens

To prepare the garnish

Boil the peas and the broad beans separately. Plunge into ice-cold water, then drain. Remove the skins from the broad beans and peas. Separate the tips from the stems of the green asparagus. Slice the stalks in half lengthways, then into 1 cm pieces. Blanch in boiling salted water for 2 minutes then plunge into ice-cold water. Using a mandoline, slice 4 tips into fine shavings, set aside for plating up. Blanch the rest of the tips. Cut the mangetout into diamonds, cook in boiling salted water for 2 minutes, then plunge into ice-cold water.


  • Salt, pepper, Tabasco
  • Fleur de sel
  • Coarsely ground mixed peppercorns
  • Rapeseed oil
  • Olive oil

Ingredients for the serving

  • 4 vol-au-vent cases, 9 cm diameter

To serve

Sauté the morel cups in a frying pan with a drizzle of olive oil, then add the chopped shallots. Season with salt and pepper, then add the green vegetables. Finish with a drizzle of morel sauce. Top each vol-au-vent case with some of the sautéed vegetables. Reheat the vol-au-vents for 3 minutes in a dry oven set to 180 °C.


Arrange the rest of the sautéed vegetables in the bottom of 4 soup plates. Place the vol-au-vents in the centre, pour the hot, emulsified sauce around them. Finish with the raw asparagus tips, the seasonal microgreens, a drizzle of olive oil, some fleur de sel and some coarsely ground mixed pepper.