A few words about this starter recipe
The season has finally started for morels; it’s time for us to empty our last jars of dried morels. So for the occasion, we have prepared a soft-boiled egg for a starter with forest accents. You will find a morel sauce and wild boar broth, supported by a cloud of smoked galangal with oak shavings and sprinkled with red Voatsiperifery pepper and coppa chips.
