Salmon la plancha with celery root puree, watercress, potatoes and spiced apple creme fraiche

celery root puree: celery root, potatoes, celery root poaching liquid, celery salt. Use the food processor until smooth

Apple Creme Fraiche:apples, garam masala, water. apple cider vinegar, salt and pepper. Blend until smooth.
Stir into creme fraiche and yogurt mixture. add a touch of maple syrup and reseason.
Add xanthum gum to thicken.

garnish with flowers and crispy purple potato slices

Grilled rib eye with broccolini, truffle cauliflower gratin

Roasted garlic and shallot butter, grilled broccolini

Cauliflower truffle bechamel, fontina, black truffle butter and breadcrumbs

Pork belly pot au feu, salsa verde

Pork belly is seasoned with garlic powder, onion powder, paprika, curing salt, salt and pepper overnight.
The next day it is roasted in the pizza oven to get a crust and a little smoky flavor

Large pieces of bacon are browned, add sliced onions and chopped garlic.
Deglaze the pan with some of the belly braising liquid.
Add large pieces of blanched carrots and celery.
Add pieces of cabbage and white beans.
season with juniper salt and black pepper

salsa verde: mint, sage, parsley, garlic, capers, lemon, evo, salt and pepper