Ingredients: For the buns: • 8 pieces of activated charcoal • 185 g of flour + flour for dusting • 2 g of baking powder • Salt • 30 ml of olive oil + oil for greasing • 120 ml of hot water For the filling: • Tuna • Chopped shallot • Lime juice • Hot sauce • Soy sauce • Sesame oil • Lime zest For the cream: • Avocado • Cream cheese Additional: • Caviar • Microgreens • Radish Cooking: Crush the charcoal. Sift the flour and add all the dry ingredients to a mixing bowl, mixing until the flour mixture turns gray. Make a well in the center of the flour and add the oil and hot water. Start mixing with a spatula until a ball of dough forms, then remove the dough from the bowl, dust with flour, roll it into a ball, and place it in a bowl, greasing it with olive oil. Roll out the dough to a thickness of about 2 mm and cut circles using pastry rings. Place a circle of dough on top of the cannelloni, thread the cannelloni onto a skewer, and secure with pastry rings. Bake for 10 minutes at 160°C. Cut the tuna into pieces, transfer it to a bowl, add all the filling ingredients to the tuna, and mix until homogeneous. Blend the avocado with the cream cheese in a blender until creamy. Fill the buns with cream, then add the tuna, and garnish with microgreens, radish, and caviar. Enjoy your meal! #Cooking #Recipe #Gourmet #HealthyEating #FoodArt #CulinaryDelight #TunaBuns #ActivatedCharcoal #DeliciousFood MY EXPERIENCE AT A MICHELIN⭐️ RESTAURANT Today I’m back home, but just a couple of days ago I was in Champagne – a magical place that looks like it’s straight out of a painting, where my friends and I visited a Michelin-starred restaurant. The most important thing I want to note is that these kinds of places are often about a certain gastronomic experience. But unlike locations with molecular cuisine, it’s not some kind of interactive experience; rather, it’s more of a flavor journey 🤌🏻 The presentation, the ingredients, and, of course, the attention to detail – everything is crafted by hand. You can feel the textures, aromas, and notes. This approach and the ability to find unconventional combinations that amaze the imagination are what earn those coveted stars. You often write to me about how I cook Michelin-worthy dishes, and it makes me very happy 🥺 Who knows, maybe one day I’ll get my own star 🤓 Share with me the restaurants where you had the most pleasure from the cuisine? 🤤 - @velcheva.vibe