Garden of Warm Vegetables

Seasonal Vegetables

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

• 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.

Yuzu Espuma

• 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:

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.