Mushrooms, soya beans, radish and chestnut puree


(For 4 portions)

  • 1½ punnet of Kyona Mustard Cress 
  • 200gr cooked soya beans 
  • 4 medium chestnut mushroom  
  • 8 pieces purple round radish
  • 120gr chestnut puree 
  • 40gr whole hazelnuts 
  • juice of ½ lemon


  • Using a round pastry ring, place it in the centre of the plate and fill with cooked soya beans in order to cover a circle, keep the ring in place.
  • Slice finely the chestnut mushroom and place on top on the soya beans.
  • Brush the mushroom layer with the lemon juice.
  • Slice the purple round radishes and create a “rosace “in the middle of the centre and on top of the mushroom.
  • Remove gently the pastry ring and pipe some dots of smooth chestnut puree around and on top of the mushroom.
  • Add the hazelnuts and the Kyona Mustard Cress.
  • Serve.

Recipe: Franck Pontais

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