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Ingredients

340 g / 12 oz
Bacon, diced
227 g / 8 oz
Shallots, diced

Preparation

Render:
bacon and cook until lightly golden.
Add:
saute until golden.
1 g / 1/8 tbs
Fennel seed, toasted and ground
1 g / 1/8 tbs
Nutmeg, fresh grated
Add:
cook for 1 minute.
878 g / 31 oz
Hero Chestnut Puree
878 g / 31 oz
Chicken Stock
Add:
Simmer for 5 minutes.
Puree:
with emersion blender until smooth.
Pour:
into serving dish.
½ oz
Bacon, diced and cooked
½ oz
Shallot, caramelized
½ oz
Chestnuts, roasted
3-4 sprg.
Chervil or micro greens
Garnish:
and serve.
Created by Executive Chef Vince Troiano
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