Serves 4


Dried beetroot biscuit

40g beetroot powder

40g flour

80g egg yolk

20g sugar

125g protein

Pinch of salt

Beetroot macaron

110g beetroot puree

40g isomalt

55g sugar

14g albumin

40g dextrose

60g beetroot powder

4g beetroot vinegar powder

Beetroot edible paper

250g beetroot puree

40g isomalt

50g sugar powder

10g glucose syrup

Escabeche sauce

2 onions

3 garlic cloves

100g celery

10g ginger

1tspwhite peppercorns

1tspcoriander seeds

2 bay leaves

2 allspice

2 juniper

14g salt

1⁄2 tbsptomato paste

30g white balsamic vinegar

1⁄2l white wine

1 1⁄2l chicken stock

50g olive oil

5 sprigs of thyme

4g xanthan gum

55g charcoal oil

100g olive oil

Espelette pepper




To Serve



Young leeks

Lime cress


Yellow mini beetroot, boiled

Raw striped beets, marinated

Cooked beetroot cubes

Radish leaves


Dried beetroot biscuit

Mix all ingredients in a Thermomixuntil it is smooth, then pour into an Isi bottle with 2 cartridges and refrigerate for 2 hours. Then inject into small plastic cups and cook in the microwave on high level for 50 seconds, then plunge on a baking sheet and dry in the Excalibur.

Beetroot macaron

Gently mix together beetroot puree, isomalt, sugar, albumin then add dextrose, beetroot powder, vinegar powder and keep beating.Pour the mixture into a piping bag,pipe small macarons ontoa plate and place it in the Excalibur to dry.

Beetroot edible paper

Mix all ingredients until the mixture is smooth. Then thinly spread on a Silpat padand dry in the Excalibur.

Escabeche sauce

Fry the sweat onions, garlic, ginger, celery, the spices and salt in olive oil, then add the tomato paste. Add thevinegar and white wine and let it reduce slightly. Pour in chicken stock and let everything boil down by2/3. Add olive oil and thyme.Let the stock stand for one day. Then measure 1 litre and add thexanthan. AddEspelette pepper, salt, pepper and sugar to taste. Then add the two oils.

To serve

Fry the turbot from one side and then place in the oven for about 3 minutes at 150C. Marinate the Arctic shrimp with lemon oil and sea salt.Draw a line on the plate with the beetroot puree. Place the marinated radish, beetroot, young leek and cress on it. Arrange the fried turbot and at the very end add the beetroot macarons, the marinated Arctic shrimps and Escabeche sauce.