Mix all ingredients in dough mixer for about three minutes. Knead the dough on the worktop, then allow it to rest in a sealed vacuum bag in the fridge for about 20 minutes. Roll out and make the tartlets according to instructions. Bake at 180°C for about 30 minutes.
Boil water, kombu, bonito flakes, soy sauce, mirin, miso and salt. Cook for 15 min, turn off the hob and allow to cool to room temperature, strain.
Mix in the eggs. Strain again. Grate the cheese and distribute in the tarte moulds.
Pour in the egg batter, cover the tray with plastic wrap and bake in 100°C steam for 20 min.
Peel the onion and cut in half. Char the onions with the Sievert™ gas burner.
Julienne the onions and place in a vacuum bag with the crown dill. Seal the bag. Leave to marinate for 40 minutes.
Clean the chanterelles according to instructions. Fry in a splash of oil until golden.
Chop the shallots and crush the garlic. Add butter, shallots and garlic to the mushrooms in the pan and fry. Season with salt and pepper. Leave to cool until it’s time to serve.
Mix the egg yolk with the champagne vinegar, salt and dijon mustard. Add the oil in a thin stream while mixing with a hand mixer. Season with salt and vinegar if necessary.
Transfer to a piping bag.
Mix the spinach, pea shoots and salt with the water. Strain into a saucepan.
Mix in the lecithin with an immersion blender just before serving.
Pick watercress from the stem and place in a bowl with damp paper. Store cold.