Nature: Daïkon, Acidulated Carrots, Olive Soil, Flowers and Herbs
For the Lactic Starter:
8 days in advance, combine ingredients for the lactic starter and leave to ferment for 24 hours at 86°F until a yogurt forms.
For the Acidulated Carrots:
7 days in advance, combine the salt, glucose powder, and water to form a brine. Put 400 grams of the brine, 100 grams of lactic starter, and the carrot ribbons into a sous vide bag. Allow to ferment for seven days. Drain the acidulated carrots, roll the ribbons, and reserve them in a cool place.
For the Hazelnut Sponge:
1 day in advance, combine the hazelnut powder with the flour, sugar, egg whites, egg yolks and olive oil. Strain the mixture and put it into a 500 milliliter food whipper. Charge the whipper with 2 gas cartridges and rest the mixture overnight. Dispense the mixture into a plastic cup and microwave for 1 minute at 750 watts. Put the cup in the refrigerator to cool.
For the Olive Soil:
Grind the dried olives and the grilled bread separately for several seconds in a thermomixer and then combine them.
For the Lime Gel:
Combine the lime juice, sugar, water, and agar agar in a saucepan and place the mixture over a medium heat on the stove. Bring to a boil, then immediately remove from the heat and reserve in the freezer. Once the mixture has frozen, put the it into a mixing bowl and mix with a hand blender to obtain a gel. Reserve in a squeeze bottle.
To Assemble and Serve:
Soak the daïkon ribbons in lightly salted water to soften. Reserve. Cure the carrot in salt water for 15 minutes, drain, and reserve. To plate, balance the ingredients harmoniously on the plate. Begin by layering the daïkon ribbons over the hazelnut sponge, sprinkle the plate with olive soil, and top with the acidulated carrots, flowers, herbs, and finish with dabs of the lime gel and a dash of olive oil.