Make an aioli by placing the raw egg yolk in a mixing bowl with the mustard and start whisking. Slowly add the oil, a few drops at a time, so that it emulsifies. As it gets thicker, add the lemon vinegar. Place the tuna in another bowl and flake apart. Add the aioli to taste and salt and pepper. If you wish you can add some minced red onion and gherkin pickles.

To clean the Matsutake mushrooms, take a pearing knife and peel back the outer layer of the mushroom. This will remove any dirt and tough outer skin. Stick a rosemary sprig through the center of the mushroom length wise. Place the olive oil and vinegar in a mixing bowl and toss the mushrooms with this mixture. Season them with salt and pepper and grill over medium heat until tender.

Place the olive oil in a large sauce pan and place over low heat. Add the minced onion and sweat until translucent. Place the rice and thyme in the pan and lightly toast the rice. Add 2 cups of chicken stock and cook until almost all of the liquid is absorbed by the rice. Repeat this step with the stock two more times. You want to do this in stages so that the natural starches in the rice are released. After all the stock has been added, check to make sure the rice is al dente, but not too crunchy. Add more stock if needed. Place the cheese and butter in with the rice and mix thoroughly until both are melted. Add the truffle paste. Remove the thyme sprigs. Drizzle the truffle oil over top and serve.

Place vinegar, shallot, mustard and thyme leaves in a blender. Puree on high until the mixture is smooth. On medium speed, slowly add the olive oil so that it emulsifies. Add salt and pepper to taste.

Split the Black Trumpets in half. Fill a large mixing bowl with cold water and place the mushrooms in the bowl. Keep repeating this process until there is no more dirt in the bottom of the bowl. Drain the mushrooms in a colander. Place the mushrooms on a large paper towel to remove any excess water.

Heat the olive oil in a large sauté pan over medium heat. Place the mushrooms in the pan and work them around with a spatula. The mushrooms will give off a lot of water as they cook. After 3 or 4 minutes, place the shallots, garlic and thyme in the pan. When almost all the water has dissipated, add the butter. Work in a circular motion to emulsify the butter. Add salt and pepper to taste. Remove the thyme sprigs and serve.

Place the salmon on a few sheets of plastic wrap on a sheet pan. Mix salt and dill together and evenly distribute over the salmon. Pour the maple syrup over top of this evenly and completely wrap the salmon in the plastic wrap. Place a heavy skillet on top of the salmon to press it down. Refrigerate for 24 hours. Flip salmon over and refrigerate for 24 more hours. Unwrap the salmon, rinse under cold water to remove the cure. Slice thin on the diagonal.