Serves 4
Ingredients
Beef
4 pieces of wagyu beef, à 120g
Coal oil
Herbs
45g flat-leaved parsley
25g chervil
15g olive oil
20g hazelnut oil
1 chopped candied kumquat
10g kumquat syrup
8g miso
0.30g Sancho pepper
½ grated orange
Tarragon sauce
¼ bunch parsley
1 bunch tarragon
1 garlic clove
2 tbsp. brown butter
Some xanthan
Some ascorbic acid
Olives/truffles tapenade
125g marinated truffle
75g Kalamata tapenade
25g of honey
50g olive oil
25g grape seed oil
75g water
Olive powder
100g Kalamata olive
Fried onions
10 pearl onions
Some flour
Butternut squash
1 butternut
Some salt dough
Candied onions
25 pearl onions
Sea salt
Method
Herbs
Mix all ingredients in the thermomix.
Tarragon sauce
Mix parsley and tarragon in the thermomix with a knife tip of ascorbic acid and a bit of water to make the mixing easier. Add a brown-butter-candied garlic clove and add the spoons of brown butter, thicken the sauce to your liking with xanthan.
Olives/truffles tapenade
Mix all ingredients in a thermomix.
Olive powder
Put the olives in the microwave and let them dry, then mix them until you get the powder.
Fried onions
Cut the pearl onions finely with a slicer, put and mix them with flour then fry them in oil until they become golden brown.
Butternut squash
Wrap the butternut in the salt dough and bake it in the oven for 2.5 hours.
Candied onions
Place the onions on a bed of salt and bake them in the oven for 25 minutes.
Find out more about the culinary career of Christian Le Squer