Chicken burger, seared Gruyère, yoghurt, black summer truffle.
- 600 g chicken breast
- 150 g Gruyère
- 120 g Greek yoghurt
- 20 g black truffle
- 10 chives
- Salt and pepper
- 6 juniper berries
- Chicken: insert the chicken breast divided into 4 in two airtight glass jars. Add 3 lightly crushed juniper berries and 3 g of salt. Close the jar securely and cook in a dishwasher during an intensive washing cycle (75 °C for 2.5/3 hours). Remove the chicken pieces from the jars, discard the liquid and cut the chicken into cubes 1 cm per side. Chop up the chives and, in a bowl, mix them with the yoghurt and warm chicken.
- Gruyère: : in the middle of a hot non-stick frying pan spread a little grated cheese from the centre outwards, like a spiral. Cook for 30 seconds on one side and 20 on the other. Remove it from the pan using a knife or a small spatula without a tip and place it on a cutting board, creating an irregular cone shape with slightly darker edges. Be careful not to scorch the cheese too much: it will become bitter.
Pour the chicken seasoned with yoghurt and chives into a 12 cm cake ring. Place the crispy Gruyère cheese pieces on top, grate the truffle and finish with a sprinkle of chive.