Soon to be located in San Sebastián, Paulo Airaudo is starting his new solo path where he’ll experiment with new directions in the kitchen in his most personal venture: opening a signature restaurant in the luscious region of Donostia-San Sebastián.
Airaudo announced his departure from La Bottega in Geneva, his last co-created project that accoladed him with a Michelin star soon after opening, now to start a new solo path in Spain. This new direction in his career involve events and collaborations of all kinds to add exotic and new experiences to his already unique style. 
Italo-Argentinean Star Chef Paulo Airaudo.
The following recipe is just but an example of what awaits in his new restaurant.
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Ingredients
- Soft boiled egg
- 1 Egg
Mushroom velouté
- 50 gr Butter
- 100 gr Shallots
- 300 gr Mushrooms
- 200 gr Chanterelles trimmings
- 160 gr Cream
- Salt & Pepper
Bread crumbs
- 150 gr Bread Crumbs
- 20 gr Garlic
- 30 gr Parsley
- Sea Salt
Chanterelle Escabeche
- 250 gr Water
- 75 gr Champagne Vinager
- 75 gr Olive oil
- 5 gr Thyme
- 8 gr Garlic
- 2 gr Coriander seeds
- 6 gr Salt
- 3 gr White peppercorn
- 50 gr Chanterelles
Other
- 14 gr Sautéed Chanterelles
- 8 gr Fresh Chervil
Instructions
Soft boiled egg
- Cook the egg in a water bath to 75 ºC for 14 minutes.
Mushroom velouté
- In a medium size pan, cook and leat sweat the butter the sliced shallots, mushrooms and chanterelles until golden.
- Add the cream and cook for more 1 min. Set aside for 2 minutes.
- Blend until soft and creamy, pass through fine chinoise, add salt and pepper and reserve.
Bread crumbs
- Crush finely n a blender 150 gr of fresh bread. Deep fry the bread, until it is golden brown. Set aside on kitchen paper to drain the excess oil.
- Chop the garlic and parsley and season the bread with it. Add sea salt to taste.
Chanterelles Escabeche
- Bring to a boil all the ingredients except the chanterelles. Add the chanterelles, place in a container and let cool down.
Presentation
- In a bowl, place the soft-boiled egg and cover with the velouté.
- On top of it place the sautéed chanterelles & escabeche, the bread crumbs and finish with fresh chervil.
