For 4 people
Aubergines 600 g of medium-sized aubergines fine salt liquorice flavouring
Cream of olive oil from an ancient tree 50 g of extra virgin olive oil from the olives of an ancient Farga olive tree 5 cl of water 20 g of sugar 20 g of Isomalt 40 g of Greek yoghurt
Vegetable soup 250 cl of mineral water 15 g of carrot chopped using a mezzaluna chopper 10 g of onion cut into julienne strips 15 g of fresh, gently fried tomato 1 clove of garlic 15 g of celery chopped using a mezzaluna chopper 15 g of chopped mushrooms thyme, parsley and leek 1/2 a sprig of tarragon 1 sprig of chervil 1 fragment of star anise 2 g of fresh ginger 2 g of salt
Purple lacquer 200 g of vegetable soup 12 g of kuzu 20 g of dried aubergine skin
Aubergines Take the aubergine, add a drop of liquorice flavouring and the salt. Bake in the oven for 40-50 minutes at a temperature of 170° C. Peel, remove the seeds and add more salt and liquorice flavouring. Place in a vacuum pack.
Cream of olive oil from an ancient tree Make a syrup with the water and 2 types of sugar. Cool to room temperature, add the yoghurt and olive oil and mix in the Turmix to obtain a smooth mixture. Place in the fridge.
Vegetable soup Wash the vegetables thoroughly before chopping them. Place all the ingredients in a pan and cook for 60 minutes from the moment they start to boil. Then leave to rest for 10 minutes. Drain and season to taste.
Purple lacquer Moisten the kuzu separately (cold). Heat and add the rest of the soup. Bring to the boil, add the aubergine skin and infuse, blend for 5 minutes and strain. A resinous consistency is required, making it possible to lacquer the aubergine to simulate the skin and its colour.
Garnish Make little heaps of aubergine and heat under an overhead grill. Trace a strip of olive oil cream across the plate, place the piping hot aubergine fibres on top and sprinkle with Guérande salt.
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