Food Pairing Module

Clean the turbot fillets and remove the skin, "portioning" them into appropriate serving sizes, refrigerate.

Peel and julienne the Jerusalem artichokes and stew them in butter, guarding their crispness, then add the chives and shallots.

Fashion “slippers” with the filo pastry, glazing it with the egg yolk, add the julienne.

Peel the carrots, and fashion them into little balls with a “melon baller;” do the same for the zucchini. Boil them and cool.

Reduce the chicken stock, whisk in the butter, add a bit of cream, keep warm. In a skillet, brown the Jerusalem artichoke slippers.

In a skillet, brown the Jerusalem artichoke slippers.

Cook the turbot fillets in olive oil. Season and garnish to serve.

Trim the veal filet mignon and cut it into cubes of 3 cm per side. Leave it to marinate in the fridge with a little olive oil and licorice powder.

Coat the calf bones and trimmings in olive oil and a little butter. Add the crushed garlic, shallot, onion, carrot and tomato mirepoix, thyme, bay leaf, crushed pepper and tomato paste; sauté, coloring everything evenly. Pour in half the white sauces and reduce it to two-thirds. Add the rest of the cream and let it simmer slowly for 40 minutes. Skim regularly. Remove it from the heat and leave to infuse with the green coffee beans. Strain it with a cheesecloth and keep warm.

Wash and cook the potatoes in a saucepan of cold salted water; bring to a boil. Cook over medium heat for 20 min. Check for doneness with the tip of a knife. Drain and rinse with cold water to stop the cooking. Peel the potatoes and cut them into small uniform cubes.

In a deep saucepan, heat the heavy cream with the lemon juice and season. Add the potato chunks and season if necessary. Keep warm. Skewer the veal onto the kebab sticks and grill slowly; turn regularly, making sure to keep them pink in the middle.