Beluga sturgeon

Cut the cauliflower into small pieces and sauté in butter with shallots and garlic confit.

Pour in milk and season with salt.

Cook until tender.

Strain the cauliflower and keep the milk aside.

Blend the cauliflower into the smooth puree and adjust the consistency with leftover milk.

Grate cauliflower finely and pan fry in olive oil until tender.

Season with salt.

Cut the cauliflower into small pieces, blanch in boiling water and cool in an ice water bath.

Prepare 2 separate sweet and sour brines.

The first, combine 100 ml of vinegar, 10 g of sugar, 100 ml of water and turmeric.

The second combine 100 ml of vinegar, 10 g of sugar, 100 ml of beetroot juice.

Divide blanched cauliflower between brines.

Cut the cauliflower into smaller rosettes, blanch in boiling water and cool in an ice water bath.

Crumb the cauliflower in flour, eggs and bread crumbs and deep fry in hot oil.

Whip all ingredients into stiff peaks.

Use a pastry bag and pipe the meringues on a Silpat.

Dry at 55 ° C for 24 hours.

Cut the carrot into small pieces and sauté in butter.

Add curry spices, salt and sauté lightly.

Pour in the stock, Debic Culinaire Original and cook until tender.

Blend well and strain through a fine sieve.

Combine with lobster bisque 1: 1 ratio and season with Ponzu juice.