Zucchini Blossoms Stuffed with Woodland Mushrooms

Heat 2 tbsp butter in a medium heavy-bottomed skillet on high heat until it turns brown (beurre noisette), about 3 to 4 minutes.

Add 1 shallot, 1 clove garlic, and the mushrooms.

Saute until tender, about 6 to 7 minutes.

Add the charred asparagus, corn, and tarragon.

Season to taste with salt and pepper.

Transfer mixture to a bowl and chill in the refrigerator for at least 1 hour.

Clean the zucchini blossoms (make sure to remove the stigma inside).

Fill the blossoms with the mushroom stuffing, leaving enough room to fold the tips of the leaves closed.

Put the blossoms in the refrigerator.

When ready to serve, steam the blossoms in a steamer until hot inside, approximately 3 to 4 minutes.

Heat 2 tbsp. butter in a medium heavy-bottomed skillet on medium heat.

Add the remaining shallot and garlic and cook until softened but not browned, about 6 minutes.

Add the juice of 1 lemon and the white wine (preferably a sauvignon blanc or an unoaked chardonnay).

Reduce liquid by two thirds and swirl in the 35% cream.

Continue simmering the mixture until reduced by half, about 2 minutes.

Slowly whisk in some of the remaining butter.

Continue adding butter until the sauce coats the back of a spoon (the amount of butter may vary, you can also put as much to suit your taste preferences).

Just before serving, add the chiffonade of sorrel and season to taste with salt and pepper.

Keep warm.

Mix the herb salad with the lemon juice and season it with salt and pepper.

Arrange the steamed zucchini blossoms on top and drizzle the sauce around.

Garnish with the grilled red pepper and chervil sprigs.