Sister Marie’s mignonette in a crisp shell, with five flavours of land and sea

5 thin, golden crisps

A mignonette of heritage vegetables

Wild mushrooms

Light herb cream

Dried seaweed flakes

Hazelnut oil

1. Top each crisp with a vegetable mignonette.

2. Add the gently sautéed mushrooms.

3. Spoon a little herb cream on top.

4. Scatter with dried seaweed and finish with a few drops of hazelnut oil.

5. Serve warm.

“Sister Marie maintained that the land nourishes the body while the sea awakens memory. Five flavours are enough when each finds its rightful place.”

— La Duchesse de Crestignac, Rediscovered Manuscripts