Seasonal Vegetables 

• Yunnan purple potato
• Cherry tomatoes
• Cauliflower
• Romanesco cabbage
• Broccoli
• Zucchini (yellow and green)
• Eggplant
• Dashi stock 

Yunnan Purple Potato:

Wash the potatoes, keeping the skin on.

Fill a deep pot with 1 liter of water, 12g salt, a head of garlic, and a few sprigs of thyme and rosemary.

Add the potatoes and cook slowly (without boiling) for about 1 hour. Let them cool down gradually.

(Slow, low-temperature cooking preserves potato nutrients, prevents protein breakdown, and ensures a creamier texture with even cooking and rich flavor.)

Cherry Tomatoes:

Blanch the cherry tomatoes for 3 seconds, then transfer them to ice water. Peel off the skins.

Arrange the tomatoes on a tray, drizzle with olive oil, and season with salt and a sprinkle of icing sugar.

Slow roast at 90°C for 1 hour until concentrated but still plump.

Other Vegetables:

Cut the cauliflower, Romanesco cabbage, broccoli, zucchini, turnip, and eggplant into bite-sized pieces.

Blanch each vegetable individually in dashi stock for a few seconds.

Cool the vegetables in an ice dashi bath. 

Cauliflower Cream 

• 300g cauliflower
• 400g chicken stock
• 20g butter
• 1 onion (chopped)
• 3 garlic cloves (minced)

Melt the butter in a large saucepan over medium-high heat.

Add the onion and garlic, stirring often, until softened and translucent (about 5 minutes). Lower the heat as needed to prevent browning.

Add the cauliflower and chicken stock.

Cover and bring to a simmer. Cook until the cauliflower is tender (about 20 minutes).

Blend the mixture (using a blender or immersion blender) until very smooth.

Season with salt to taste. 

Select a caviar with perfect firmness and a hint of nutty notes. 

• 40g yuzu juice
• 270g water
• 50g sugar
• 10g pectin NH
• 75g egg white
• 3 gelatin sheets 

Heat the water to 40°C. Add the sugar and pectin, then bring to a rolling boil.

Cool the mixture slightly and add the gelatin.

Once cooled, mix in the yuzu juice, egg white, and sake. Blend thoroughly.

Transfer the mixture to an espuma bottle and charge with a CO2 cartridge. 

Fresh Herbs 

Use fresh herbs from your local farm, such as:

• Coriander
• Bronze fennel
• Mint
• Basil (Genovese and purple)
• Mustard empire
• Apple mint 

Finishing and Plating

On a slightly shallow plate, arrange the vegetable pieces harmoniously.

Gently place a spoonful of cauliflower cream in the center of the plate and add a dollop of caviar on top.

Using the siphon bottle, add a ball of lemon espuma on top.

Place fresh herbs on top of the foam.