Prep. time: 15 minutes
Cooking time: 15 minutes
 

Carpaccio

1. Cook the spiny lobsters for 90 seconds in vinegared water, shell them and wrap in plastic wrap.
2. Cut into rounds as thin as possible.
3. Arrange the slices in a rosace on a flat plate.

Marinade

1. Prepare the marinade by combining all the ingredients; set aside in the refrigerator.

Marinated girolles

1. Quickly blanch the girolles in salted water.
2. Drain, place in a container and pour the hot marinade over top. Seal tightly and cool to room temperature.

Horn of plenty mushroom chutney

1. Heat the olive oil with the honey, add the mushrooms and cook slowly until the liquid has evaporated; deglaze with the vinegar.
2. Correct the seasoning, allow to cool and chop with a knife.

Presentation

1. Take the plate with the spiny lobster rosace, brush with marinade and season.
2. In the center of the plate, place some small mounds of the mushroom chutney and the marinated girolles.
3. Use a vegetable peeler to form some foie gras shavings; season with the sea pepper.
4. Arrange the borage flower and minced onion attractively over the plate.
5. Season everything at the last minute with fleur de sel.