Preparation time: 20 minutes
Cooking time: 15 minutes
 

*White stock
A basic broth usually made from bones and trimmings of white meat, either veal or chicken, simmered with aromatic vegetables. 

Cream of morels

1. Peel and wash the morels; blanch in white stock for 5 minutes.
2. When cooked, drain the mushrooms and blend them to a smooth consistency.

Morel dome

1. Separate the egg whites and yolks.
2. Beat the egg whites to stiff peaks.
3. Line 4 half-sphere molds, 10 cm (4") in diameter, with half the beaten egg whites. The shape is important if you want to form a dome.
4. Fill each mold with chopped morels and an egg yolk, then cover with beaten egg white.
5. Cook in a steam oven at 100° C (200° F) for about 10 minutes.

Finishing and serving

1. Pour some morel cream onto a plate.
2. Unmold the morel dome into the center.
3. Sprinkle with the brioche crumbs and grated Comté cheese.
4. Garnish with a few drops of olive oil.

Arbois - Chardonnay  2007 - Stéphane Tissot.
Naturally we're going to look toward some lesser known wines of the Jura. The morels and the comté will determine the body, the egg the texture.

The well-tempered character of this Jurassian chardonnay will bring slightly oxidizing notes to the flavours of hazelnuts, almonds and walnuts. The aromatic palette will enhance the cheese and mushrooms. The contrast between the roundness and acidity of the wine will surround the airy texture of the egg and bring everything together.