Serves 10

Ingredients

Celeriac broth

3 celery roots

White vinegar

Lemon juice

Xantana

Salt

White bean purée

500g white beans

750ml cream

20g bacon

Salt

Thyme

Lemon juice

Red pepper oil

Crème fraîche

Red pepper oil

1l grape seed oil

5 red peppers

White bean jelly

900g white beans purée

750ml celeriac broth

2g agar

Red pepper oil

Lemon juice

Salt

White bean paste

Olivepurée

3kg black olives, pitted

200ml celeriac broth

Black natural colouring

13g agar

Lime juice

Cayenne pepper

Salt

Olive terrine

900g olive purée

750g celeriac broth

25g agar

Sweet and sour

1l organic vinegar

660ml water

330g sugar

10 peppercorns

5 star anise

3 laurel leaves

1 whole red pepper

Beets

4 red beets

Salt Peppercorns

Laurel leaves

750ml beetroot juice

500ml sweet and sour

Tonburi

30g tonburi

100ml celeriac broth

10ml ponzu

2 lemons, zested

500ml lemon juice

Xantana

Olive oil

Beet slices

4 young beetroot

100ml beet juice

Olive oil

Salt

Lime juice

Lime zest

Tomato seed

4 cherry tomatoes

Tomato juice with wormwood

5kg ripe tomatoes

1 shallot, chopped

10 basil leaves

4 tarragon sprigs

1 garlic clove

8 black peppercorns

500ml rosé

champagne

Salt

Pepper

White vinegar

Fresh lemon wormwood

To finish

Tomato oil

East Indian cherry

flower and leaf

Young beet leaves

Method

Celeriac broth

Clean the celeriac and pass it through a juicer to extract the juice. Bring the celeriac juice to the boil and scoop up the foam as it rises to the surface. Season with lemon juice, white aceto and salt and mix in the xantana.

White bean purée

Soak the beans in water overnight. Drain and place in a vacuum bag with the cream, bacon, salt and thyme. Vacuum seal and steam for 3 hours
at 100C. Once steamed, remove from the bag and blend until smooth. Season with the salt, lemon juice, red pepper oil and crème fraîche.

Red pepper oil

Mix the oil and the peppers in a blender and allow to rest for 2 hours before pouring through a fine chinois.

White bean jelly

Cook the white bean purée, broth and agar for at least 1 minute in a Thermomix blender and season with red pepper oil, lemon juice and salt.

Olivepurée

Make juice of black olives with a slow juicer and add the broth, black colouring and agar. Allow to cook for approx. 3 minutes. Pour it in a tray and allow to cool in the refrigerator before transferring it back into the blender to blend until smooth. Season to taste with lime juice, cayenne pepper and salt.

Olive terrine

Put the olive purée, celeriac broth and agar in a Thermomix and blend on heat for at least 1 minute.

Sweet and sour

Mix the ingredients together and bring to the boil in a pan over a medium heat, then allow to cool and set aside until required.

Beets

Boil the beets in the beet juice with salt, peppercorns and laurel until tender. Peel the beets and put them in a vacuum bag along with the sweet and sour and marinate for 24 hours. Whip the mixture into a ‘meringue’ using nitrogen.

Tonburi

Marinate the tonburi in the celeriac broth, ponzu, lemon zest and juice and mix in the xantana. Season with the olive oil.

Beet slices

Cut the beets into thin slices and keep them in beet juice with ice. Marinate them à la minute in olive oil, salt, lime juice and zest.

Tomato seed

Cut the cherry tomatoes in half, spoon out the seeds and set aside until required.

Tomato juice with wormwood

Coarsely chop all of the ingredients and blend with a hand blender.Hang the mixture in a clean chinois and let it drain overnight with a bowl beneath it to collect the tomato drain. Season the juice with salt, pepper and the aceto, to taste. Then add the fresh lemon wormwood and allow it infuse until the wormwood flavour reaches the desired strength.

To finish

Plate the dish on warm crockery, spooning the white bean cream and the black olive into the centre along with the wormwood infused tomato juice. Add a few drops of tomato oil and finish with East Indian cherry flowers and leaves and the beet leaves.