per person :
70 g bulgur
to cook in 2 volumes of cold water for 10 min then cover for 5 min
60 g of lentils to be cooked cold with a square of kombu seaweed
90 carrots to be cut and sautéed in a little oil and salt
90 endives to braise in oil with a little salt
season with black sesame salt and mustard to serve
+ 130 black radishes to be scraped with a mandolin, massage with a little salt and reserve for half an hour, then squeezed to remove the water and seasoned with a little vinegar
Praline cream ( 5 people )
Praline (to be made in advance): 200g hazelnuts and 200g sugar. Roast the hazelnuts at 180 degrees in the oven for 15 minutes, then rub them to remove the skin. Make a dry caramel, coat the hazelnuts, leave to cool and reduce to powder in a food processor.
500 cl soya milk / 1 tablespoon almond purée / 50 g cornflour / 1 pinch of salt / 50 g praline / sugar to taste / lemon zest
Dissolve the cornflour in the soya milk while cold, then add the rest of the ingredients. Heat while stirring so that the cream sets. Leave to cool and add a few lemon peels for bitterness, colour and acidity (if you have them).