How to Win

Submit your most creative mushroom dish to the “What’s Your Poison?” challenge by 20 November 2025.

All submissions will be judged based on:
– Culinary technique
– Creative interpretation of the mushroom
– The story behind the dish

Winners will be announced at the end of November. Your dish will be featured alongside some of the world’s most visionary chefs.

Submit your recipe now

Fabrice Rosso

Executive Chef

IDAM by Alain Ducasse One Michelin Star Restaurant

Doha Qatar

About the Chef
Born in Nice in 1993, Fabrice Rosso trained at Lycée Paul Augier, one of France’s oldest culinary schools, graduating with the highest honors. His career spans the world’s great kitchens — from Robuchon in Monaco to Le Doyen in Paris under Yannick Alléno, as well as two and three-star Michelin temples in Switzerland and the Netherlands.

In 2024, he was awarded his first Michelin Star for his work as Head Chef at IDAM by Alain Ducasse, located atop the Museum of Islamic Arts in Doha. His cooking philosophy is rooted in honesty, simplicity, and memory: “I like to transmit in my dishes the things I felt as a child eating certain dishes. Our food is honest, without pretension, and warm for the soul.”

Stuffed Morel with Parmesan Foam

The morel, with its honeycombed body, has long been prized for its ability to capture flavor within its folds. In this dish, Chef Fabrice Rosso transforms the mushroom into both vessel and star. The morels are carefully hollowed and blanched, a technique that preserves their fragile structure while softening their earthy intensity.

Into this structure he introduces a delicate stuffing — herbs and aromatics chosen not to overwhelm, but to elevate the mushroom’s natural depth. The process demands precision: the blanching must be brief, the stuffing exact, so that the morel remains intact and expressive.

The final touch is a light parmesan foam, a contemporary counterpoint that lends air and umami richness in equal measure. Where the mushroom speaks of the forest floor, the foam lifts it toward refinement. The result is a dialogue of textures — porous and creamy, grounded and ethereal — a dish that captures Rosso’s “less is more” philosophy while presenting a truly modern expression of terroir.

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Recipe Snapshot

Mushroom: Morel  Technique: Stuffed, Blanched, Foam  Time: 25 minutes  Difficulty: Michelin-Level

Ryuki Kawasaki

Executive Chef

Mezzaluna by Lebua Two Michelin Star Restaurant

Bangkok, Thailand

About the Chef

Born in Niigata, Japan, Chef Ryuki Kawasaki’s culinary journey began at the prestigious Tsuji Culinary Institute in Tokyo. His path led him to France, where he honed his classical technique under a holy trinity of culinary icons: Paul Bocuse, Joël Robuchon, and Pierre Gagnaire. Since 2015, he has helmed Mezzaluna, establishing it as one of Bangkok’s most revered dining destinations and earning two Michelin stars for his poetic and precise cuisine. Kawasaki’s philosophy is a harmony of French finesse and Japanese fastidiousness. He builds flavor through purity, seasonality, and deep umami, letting signature ingredients—like the rare Murakami Wagyu from his hometown—speak for themselves.

Binchotan-Grilled Wagyu with Porcini and Smoked Caviar

The porcini, or cèpe, is the king of the forest—a mushroom defined by its profound, nutty, and woodland character. In this composition, Chef Kawasaki splits its personality to capture its full essence. First, he coaxes out its deepest soul, slow-cooking both fresh and rehydrated porcini with shallots and white wine. Simmered in stock and finished with cream, the mixture is blended and strained into a silk-like purée—a base of pure, concentrated umami. This earthy foundation becomes the stage for another icon: the legendary Murakami Wagyu A5 beef from his hometown. Prepared with Japanese precision, the beef is marinated, cooked sous-vide to perfect tenderness, and finally ‘kissed’ by the aromatic smoke of binchotan charcoal. The dish is a study in contrasts: the deep, resonant purée and simple roasted porcini halves against the delicate fire of the grill. A finishing touch of house-smoked caviar adds a final, unexpected layer of smoke and brine. It is a precise, harmonious dish that balances Japanese purity with French luxury.

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Recipe Snapshot

Mushroom: Porcini Technique: Puréed, Roasted, Sous-Vide, Binchotan Time: 1.5 Hours (plus sous-vide time) Difficulty: Michelin-Level

David Tavernier

Chef de Cuisine

Bord’Eau by Nicolas Isnard- Shangri La

Abu Dhabi, UAE

About the Chef

About the Chef With 23 years of experience in top-tier fine dining (1-3 Michelin stars, Gault & Millau) , David Tavernier’s career has spanned the globe, from the UK and Spain to China and the Middle East. For the last nine years, he has worked closely with Michelin-starred chef Nicolas Isnard , with whom this “Modern” mushroom soup was crafted. As Chef de Cuisine at Bord’Eau in Abu Dhabi , Tavernier’s cooking reflects his journey: deeply rooted in French technique but creatively “twisted” by the flavors of his world travels.

Modern Mushroom Soup with Truffle and Grazalema Cheese

This dish deconstructs the very idea of “mushroom soup,” turning a classic into a multi-textured, temperature-shifting experience. The foundation is a deep, aromatic broth, made from brown mushrooms roasted to an intense color and simmered with dried black mushrooms for a powerful, earthy liquid. At the base of the bowl sits a “jam” of finely minced Paris mushrooms, cooked down into a concentrated duxelle. The dish’s most audacious “twist” is a smooth, cold quenelle of mushroom ice cream. Built on a classic crème anglaise, it’s infused with cooked mushrooms and the unmistakable umami of dried porcini powder. Finished with crunchy croutons, sharp Grazalema cheese, and aromatic truffle, the result is a stunning dialogue of hot and cold, liquid and solid—a truly modern expression of the mushroom.

 Recipe Snapshot

Mushroom: Button, Porcini, Brown, Dried Black Technique: Ice Cream, Duxelle, Broth, Deconstruction Time: 1 Hour (plus freezing) Difficulty: Michelin-Level

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Recipe Snapshot

Mushroom: Porcini Technique: Puréed, Roasted, Sous-Vide, Binchotan Time: 1.5 Hours (plus sous-vide time) Difficulty: Michelin-Level

Roman Kintler

Head Chef

La Finestra in Cucina (Michelin Guide)

Prague, Czech Republic

About the Chef

As the Head Chef of La Finestra in Cucina, a celebrated Prague destination recognized by the Michelin Guide, Roman Kintler brings a new wave of energy to the city’s fine dining scene. After a successful tenure at the acclaimed sister restaurant La Bottega Linka, he now leads a culinary team with “big ambitions.” Kintler’s philosophy is rooted in modern Italian cuisine, which he expresses with his own distinctive style. He focuses on creating a “concert of flavors,” building emotional experiences through an elegant combination of the world’s best ingredients and first-class technique.

Royal Cappellacci with Truffled Mortadella & Porcini

This dish is a masterclass in layering, capturing the entire spectrum of the mushroom. At its heart are “royal cappellacci” , their vibrant yellow dough rich with egg yolks. Inside, Chef Kintler pipes a decadent filling of truffled mortadella , Italian salsiccia , and Parmigiano Reggiano , bound with the dish’s first layer of mushroom: porcini.

The soul of the dish, however, is its Mushroom Demi-Glace. This is no simple sauce; it’s a deep, glossy foundation built from five different varieties of fresh and dried mushrooms , slow-simmered with veal stock and Madeira until it achieves a profound concentration of umami.

To cut this richness, bright, pickled chanterelles are scattered across the top, adding a sharp, acidic counterpoint. The final touch is an ethereal, buttery truffle cream foam, which lends a delicate aroma and a third, airy texture to the plate. The result is a total exploration of the mushroom—from earthy and savory to bright and aromatic—all captured in one modern Italian masterpiece.

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Recipe Snapshot

Mushroom: Porcini , Chanterelle , Mixed Fresh & Dried , Truffle Technique: Fresh Pasta , Demi-Glace , Pickling , Foam Time: 3 Hours (plus 24h pickling time) Difficulty: Michelin-Level

Gary Alezra

Head Chef

Chef’s Table Two Michelin star Restaurant

Bangkok,Thailand

About the Chef

As Head Chef at the iconic two-Michelin-starred Chef’s Table in Bangkok, Gary Alezra works alongside Executive Chef Vincent Thierry to orchestrate a kitchen defined by precision and emotion. Originally from Normandy, his culinary journey was forged under some of France’s most legendary mentors, including Thierry Drapeau (who first brought him to Thailand), Anne-Sophie Pic at Maison Pic, and Bruno Oger. This classical training sharpened his technique and deepened his respect for French tradition.

At Chef’s Table, Alezra helps shape a cuisine that is modern, light, and innovative, following a simple rule: “flavor above all.” He masterfully balances 80% French products with 20% high-quality local Thai ingredients. For Alezra, the “excellence of ingredients, respect for people, and the warmth of sharing” are the soul of his cooking, with every dish designed to convey a shared emotion from the kitchen to the guest.

Limousine Braised Veal Shank, Girolle Mushroom, Sorrel Mustard Jus

This dish is a study in French classicism, where the mushroom is not just one ingredient, but a symphony of three. Chef Alezra celebrates the girolle (chanterelle) in its purest form—sautéed in butter and shallots, then deglazed with a fragrant mushroom consommé . This bright, peppery flavor is anchored by the deep, smoky notes of grilled fresh porcini caps . The consommé itself, made from sous-vide infused dried mushrooms, is a modern technique to extract pure, clear umami.

These fungi create the perfect forest-floor bed for the Limousine veal shank , which is seared and then cooked sous-vide for 48 hours until “meltingly tender”. The dish is brought together by a deep, shiny veal jus built from a slow-simmered, 12-hour veal stock. It is cut with the bright acidity of fresh sorrel and pickled onions and finished with vibrant parsley oil. It is a testament to Alezra’s philosophy: classic French roots, modern technique, and “flavor above all.”

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Recipe Snapshot

Mushroom: Girolle (Chanterelle), Porcini, Dried Mushroom Mix Technique: Sous-Vide (48h Veal & 8h Consommé) , Demi-Glace , Grilling , Pickling Time: 48 Hours (plus 12h stock time) Difficulty: Michelin-Level

Christophe Moret

Executive Chef

Domaine Les Crayères

Reims, France

About the Chef

As Executive Chef of the prestigious Domaine Les Crayères, Christophe Moret orchestrates a “lively and generous cuisine” that is at once “no-holds-barred” and deeply refined. He presides over the 2-Michelin-starred restaurant Le Parc and the Bib Gourmand Le Jardin, setting the standard for gastronomy in the capital of Champagne. An expert saucier and roaster, Moret believes that culinary skill should be used to “convey emotion, not celebrated solely for its technical prowess.”

Using French heritage as a “springboard,” he creates a “living cuisine” that embraces global influences, particularly a taste for Asia, to build lightness and umami. He champions local sourcing, using mushrooms from “neighboring quarries,” and fosters a deep, collaborative spirit, believing a great restaurant is always the result of a dedicated team.

Roasted Langoustines and Champagne Porcini Mushrooms

This dish is a perfect expression of Chef Moret’s philosophy: classic French luxury (“Terre et Mer,” or sea and land) executed with profound emotion and technical brilliance. The mushroom is the co-star, with the noble porcini deconstructed into three distinct expressions.

The foundation is a fine brunoise of porcini stems, sweated with shallots and cooked down “as for a duxelles”. This earthy base is bound with a sweet, caramelized onion soubise and spread in a precise circle. This is then meticulously topped with delicate, mandoline-sliced porcini caps, which have been gently sautéed in duck fat.

The langoustine tail is perfectly roasted, while its claws are ingeniously transformed with a rich Thermidor-style stuffing. The final touch—and the dish’s most audacious mushroom element—is a light-as-air porcini sabayon. Made by infusing porcini and shiitake, deglazing with Château-Chalon wine, and whisking with egg yolks, it is served from a siphon—a cloud of pure umami that demonstrates Moret’s signature lightness

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Photo credit: Thuries Magazine

Recipe Snapshot

Mushroom: Porcini Technique: Puréed, Roasted, Sous-Vide, Binchotan Time: 1.5 Hours (plus sous-vide time) Difficulty: Michelin-Level