Step 1

Prepare the Vadouvan sauce by reducing the orange juice to ice with the Vadouvan. Add 0.500 ml cream and cook for 30 minutes. Mature for 1 hour, finely china, salt and pepper.

Step 2

Finely dice the carrots and onions. Chop garlic. Sweat vegetables. Add lentils and veal stock and cook for about 30 minutes.

Step 3

Roast the monkfish grenadins in butter.

Step 4

Glaze, add the orange brunoise and sesame seeds.

Place them on the lentils, add the sauce, cress and croutons and enjoy.

Step 1

Heat and stir 2g of gelatine into the cream. Spread the cream on a baking sheet. Cool.

Cut 16 discs of cream

Step 2

Lift the sea bream fillets, remove the bones and chop the fillets. Open and chop the oysters and mix with the sea bream fillets, salt, pepper, lemon juice and olive oil.

Step 3

Arrange 16 pieces in a small circle: tartar, cream disc, caviar quenelle and tuile.

Step 1

Open and bag the oysters at 60°. Wash the shells.

Step 2

Peel and cut 48 apple balls (trimmings for sauce). Save ½ dl lemon juice.

Step 3

Making the sauce.

Reduce the apple juice by ¾ with the apple trimmings. Add cream and reduce by half. Add vodka, oyster juice and ½ lemon juice. Reduce by half, thicken if necessary. Pour into a siphon.

Step 4

Dressing. Place the sauerkraut at the bottom of the shell, the oyster and 2 apple balls. Cover with siphon.

Step 1

To make the raviole dough: Bring the water, salt and oil to the boil and mix quickly with the flour. Leave to rest for 2 hours, then roll out and shape. Cook for 2 minutes in boiling water.

Step 2

Bake the eggs at 64° for 40 minutes. Cut the truffles into 2 cm disks for presentation. Reserve the trimmings for the sauce. Cook the sliced mushrooms in butter (half).

Step 3

To make the sauce: Sweat the sliced onions in the remaining butter, add the champagne, garlic, salt, pepper and thyme and reduce by half. Add the cream and reduce by a third. Strain, then add the truffle (chopped trimmings). Cook gently for 5 minutes.

Step 4

Plate setting: Place button mushrooms at the bottom of the plate and break the egg gently over them. Cover with raviole. Top with the frothy sauce. Decorate with cut truffle and cress fluff.