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Dish — Seafood category
Whole sea bass en majesté
Mediterranean garden, burst of saffron and Alyre lace.
La préparation
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01
The Pulp (The Seat)
Cook the tubers on a bed of rock salt at 180°C. Pass the flesh through a fine-mesh sieve for absolute smoothness, then emulsify with infused butter.
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02
Bell Pepper Jelly
Centrifuge the peppers, reduce the juice by half, and bind with xanthan gum for a mirror glaze.
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03
Coral Lace
Create a honeycomb structure using flour, oil and paprika, fixed to the hot pan.
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04
The Bar — the seizure
Surgical incision on skin in a steaming stainless steel pan. Final basting with saffron-infused sea bass butter (core temperature: 48°C).