“Squab Confit, Honey Lavender Smoked Chanterelles, Craberry Gastrique”

This is an Amuse Bouche that I did at work with the leftover squab confit. I smoke the chanterelles for about thirty minutes and then marinated them overnight in lavender honey. The sauces are Cranberry Gastriue, and the honey lavender. I took this as a “Walk through the Woods” The squab represents the wild animals that you seen and the cranberries are “wild berries”, when I think of smoke I think of rustic. So I smoke the wild mushrooms. The honey is from the bees and the lavender is the wild fowers that you would see walking through the woods. I originally got this idea from making some trail mix at work and soon I will make an amuse with a twist on that too!