Puree Jerusalem artichoke 

Braised in papilotte with Jerusalem artichoke with salt, sunflower oil and cook for 40 min at 160c. Blend and add butter for a smooth texture.

Raw slice Jerusalem artichoke 

Peel the Jerusalem artichoke keep them on cold water with slice of lemon.

Slice Jerusalem artichoke with the mandolin and use ring mould to make Jerusalem artichoke ring.

Cremeux Jerusalem artichoke 

• 500g Jerusalem artichoke 
• 300g Water 
• 250g Onion 
• 12g Salt 
• 500g Cream 
• 300g Milk 

Peel the Jerusalem artichoke and dice them, cut and mirepoix the onions

Sweat the diced Jerusalem artichoke and the onion until light golden, add salt and water. 

Boil and add the milk cook for 10 to 15 min.

Add the cream cook for another 10 min, blend everything and strain reserve in espuma and bain-marie oven.

Roasted Jerusalem artichoke juice 

• 600g Jerusalem artichoke 
• 80g Muscovado 
• 300g Carrot 
• 300g Celery 
• 300g Shallot 
• 2 pieces of lemon grass 

Cut a mirepoix of carrot, onion, lemongrass and celery.

Bake the mirepoix for 30 min at 160c to get nice coloration of your vegetable.

Transfer the roasted mirepoix in to the pot and add the Jerusalem artichoke. Sweat them for few minutes and add muscovado sugar. Cover with water and cook for 2 to 3 hours.

Strain and reduce until you achieve a smooth texture of the Jerusalem artichoke juice. Finish the juice with some brown butter and lemongrass.

Lemon past

• 3 pieces of lemon
• 200g Sugar
• 20g Salt
• 1L Water 

Boil water and blanch lemon 4 times, replace hot water with cold water and reboil each time. On the 5th time, boil water, sugar and salt with lemon over low fire for 3 to 4 hours and blend to get smooth texture of salted lemon paste.

Smoked cream with lemon zest 

• 100g Sour cream 
• 3g Lemon zest 
• 2g Salt

Smoke the sour cream 2 to 3 time with smoked gun or with hay, add lemon zest and salt.

Lemon grass oil

• 500g Sunflower oil
• 120g Spinach
• 6 pieces of lemongrass
• 30g Glucose
• 12g Salt
• 30g of lemon skin

Blend everything in robot coupe and infuse for 1 day then strain.

Praline sunflower seed and soya been fermented

• 70g Roasted sunflower seed
• 100g Sunflower oil
• 10g Smoked powder
• 3g Salt
• 70g Soya been fermented
• 10g Sage

Roast the sunflower seeds in the oven for 8 min at 180c.

Pour all elements in the blender and blend until smooth.

Compress Jerusalem artichoke 

• 600g Slice Jerusalem artichoke 
• 4g Agar 
• 30g Olive oil 
• 6g Salt 

Peel your Jerusalem artichoke and let them sit in cold water with slices of lemon. 

Use mandolin to slice your Jerusalem artichoke at 3mm 

In terrine form, build separate layers of sliced Jerusalem artichoke, butter, salt, agar, reproduce this until terrine mould is full.

Cover mould with aluminium foil and bake in oven at 160c for 40 to 45 min. After cooking, press with another mould/terrine and leave to cool. Cut rectangular slice of the compressed Jerusalem artichoke. Warm up in the oven for 2 mins @ 180c before serving.

Mix flower and cress

Use mix of different sweet flower and different cress like lemon balm, basil, coriander.

Citron caviar 

Finish on top of the compress Jerusalem artichoke.

Biscuit Jerusalem artichoke 

• 250g Flour 
• 250g Buckwheat flour 
• 60g Sugar
• 6g Baking powder
• 220g Butter
• 2g Salt
• 200g Puree Jerusalem artichoke 
• 6g Thym powder 
• 8g Bamboo ash 

Peel 300g of Jerusalem artichoke and boil in salt water until soft and blend as puree.

Smoked the Jerusalem artichoke puree 2 to 3 times with smoke gun and reserve on the side. 

Beat Butter until fluffy, then slowly add in sugar to let it mix with butter. 

Mix dry ingredients - Flour, Buckwheat flour, baking powder, salt, thyme powder. Add mixed dry ingredients into butter until fully mixed, then slowly add in Jerusalem artichoke puree and finish with the bamboo ash.

Let dough rest at least 30 min before using. 

Use silicone mould and bake at 150c for 10 min.