Serves 4



200g pearl barley

500g vegetable stock

160g goat butter

80g vaccine butter

200g parmesan cheese aged 24 months

4g mountain clover

4g lemon thyme

2g leaves of mountain pepper

2g balm into julienne strips

2g vervain into julienne strips

4 branches of clover browsed


Jelly of balm and verbena

400g water

17g balm

17g vervain

2g agar-agar

2 sheets of gelatine

Salt to taste



Toast the barley, put in the hot broth, and let it evaporate over low heat, until it is cooked (about 35/40 minutes). Remove from the heat, stir in vaccine and goat cheese butter and add parmesan cheese. Taste it, adjust with salt and pepper. Once it is a creamy texture add the coarsely chopped herbs.

Blend cold water, balm and lemon verbena, filter through a chinoise, bring to the boil and add the agar-agar, heating for about 3-4 minutes. Remove from the heat and add the gelatine previously soaked in cold water and the rest of the fond. Leave gel in refrigerator for about 1 hour.

Put in rings about 3 mm height.

Make a thin julienne of balm and lemon verbena just before serving.


To serve

Pour a ladle of barley onto the plate, place the julienned lemon balm and lemon verbena and lay the gelatine over the barley. Decorate with the branch of clover and place the gelatine over.



Find out more about Norbert on his Chef Profile.