200gpearl barley

500gvegetable stock

160g goat butter

80g vaccine butter

200g parmesan cheese aged 24 months

4g mountain clover

4glemon thyme

2gleaves of mountain pepper

2g balminto julienne strips

2gvervain into julienne strips

4 branches of clover browsed


Jelly of balm and verbena



17g vervain

2g agar-agar

2 sheets of gelatine

Salt to taste



Toast the barley, put in the hot broth, andlet it evaporate over low heat, until it iscooked(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 textureadd thecoarsely chopped herbs.

Blend cold water, balm and lemon verbena, filter througha chinoise,bring to the boil and addthe agar-agar, heatingfor 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 ontothe plate, place the julienned lemon balm and lemon verbena and lay the gelatine over the barley. Decorate with the branch of clover and placethe gelatine over.



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