Stewed pork cheek

Mix together the water and salt.

Clean the cheeks and brine for 12 hours in the brine.

Rinse after brining and pat dry.

Confit the cheeks for 8 hours in the lard with the garlic and thyme.

Take the cheeks out of the lard, cool down and roll in between 3 layers of clingfilm.

Keep in the refrigerator until later use.

Mix together all the ingredients and leave to rest in the refrigerator.

Heat oil until 170°C.

Dip in the pie tee for 30 seconds and dip into the acorn batter.

Fry until done.

Drain on paper towel and reserve in a dry place to keep them crisp.

In a thermos-blender mix the Culinaire Original and cheese at 80°C for 10 minutes.

Season to taste.

Cool down and reserve in a whipping canister.

Charge the canister with 1 CO₂ cartridge before service.

Keep at the hot pass.

Clean and dice the celeriac and sweat in a bit of butter.

Add the stock and Culinaire Original and blend into a fine purée.

Strain through a sieve.

Season to taste if needed.

Wearing gloves, mix the calcium hydroxide into the water (1).

Peel the apples and soak them in the water mixture for 3 hours, stirring frequently.

Rinse the apples under cold running water.

Bring the water (2) with sugar and salt to a boil and add the apples.

Cook for 10 minutes and add the sanbaizu.

Cook for 1 hour until a syrupy consistency is reached.

Season the syrup with the mustard and wasabi powder.

Keep the apples in the refrigerator in the syrup and let them cool down.

In a thermo-blender mix all ingredients for 20 minutes at 100°C.

Strain through a fine sieve.

Cool down on ice water and reserve until ready to use.