Clean the beef ribs and season with salt and pepper. Vacuum seal and cook at 56°C for 12 hours. Remove from bag and fry or grill until browned.
Burned butter foam: 100 g butter, 30 ml water, 1 g salt, 10 g proespuma hot
Clean the fresh chanterelles, then sauté with butter and a shallot, garlic and thyme.
Bake the celery with rosemary in a wood oven.
Boil the leek in an emulsion of butter and water – season with salt and pepper to taste.
Boil the mini carrots in an emulsion of butter and water – season with salt and pepper to taste.