Set 1

90g Yukon gold potatoes, peeled and scooped into very small pariesienne

175g water

2g kombu

1 thyme sprig

½g garlic clove, lightly smashed

3g salt

130g cooking liquid

¼ g xanthan

Verbena tea

2g verbena

2g lemon peel, pith removed

90g water (185 degrees)

8g salt

To serve

12 pieces cooked potatoes

3tbsp cooking liquid

1tbsp butter

1tbsp tapioca

10g caviar

5 small pluche chervil

Sprinkle minced chives


650g water

40g tapioca

To serve

1g microplaned lemon zest

4g fresh lemon juice



Combine the potatoes, water, kombu, thyme, garlic and 2g salt in a small narrow pot and bring to a simmer. Cover with 2 pieces of foil to make them completely airtight and cook in a 225 degree oven for 40 minutes or until potatoes are completely tender without bursting. Drain the potatoes reserving liquid and measure out the 130g into a blender with the salt and xanthan and blend for 30 seconds. Pour the mixture over the potatoes and hold at room temp until needed.

Verbena tea

Bruise the leaves, put them in a qt container and pour the hot water over; cover and let steep 30 minutes. Strain through a chinois to give 75g of tea and season with the salt.


Put the water in a small tall pot and bring to a boil. Add the tapioca and simmer until cooked or when a tiny white dot is left in center. Drain through a china cap and rinse under cold running water. Leave to hang in the china cap for 5 minutes then measure the 285g into a qt container and add remaining ingredients, stir well and reserve at room temperature.

To serve

Combine the potatoes, cooking liquid, butter and tapioca in a small pot and cook on high heat to obtain a creamy emulsion. Spoon the potatoes and sauce into a tiny bowl in an even layer. Sprinkle with chives, arrange a quenelle of caviar in the center and scatter with chervil.