| 2 | tb | Extra-virgin olive oil |
| 1 | tb | Finely chopped shallots |
| | Sea salt to taste |
| 1/4 | c | Diced eggplant |
| 1/4 | c | Diced acorn squash |
| 1/4 | c | Diced shitake mushrooms |
| 1/4 | c | Tiny chanterelles or other wild mushrooms |
| 1 | c | Tomato consomme (see recipe) |
| 3 | | Cloves confit of garlic, pureed (see recipe) |
| 1/4 | c | Sliced zucchini |
| 1/4 | c | Sliced yellow squash |
| 1/4 | c | String beans, 1/4 inch pieces |
| 1/4 | c | Yellow wax beans, 1/4 inch pieces |
| 1/4 | c | Tiny asparagus tips |
| 1/4 | c | Tiny sweet peas |
| 1/4 | c | Quartered red pear tomatoes |
| 1/4 | c | Chopped fresh herbs made from chervil, chives, parsley, basil and tarragon |
| 6 | tb | Black truffle puree |
