100 grams butter
50 grams carrot
50 grams leek
4 cloves garlic
100 grams onion
200 grams collagen-rich meat
500 grams dry garbanzo beans, soaked overnight
3½ liters water
100 grams Emmental cheese
Pinch of salt
A selection of seasonal vegetables, such as green garlic, eggplant, zucchini, summer squash, chayote squash, fuzzy melon, Brussels sprouts, white asparagus, green asparagus, peas, beans, bok choi, cucumber, peppers, leeks, tomatoes, etc.
Lettuce, Herbs and Sprouts:
A selection of lettuces and herbs, such as chicory, romaine, escarole, spinach, Malabar spinach, mustard greens, mizuna, shiso, tatsoi, mustard sprouts, leek sprouts, pea shoots, alfalfa sprouts, etc.
Tubers, Roots and Bulbs:
A selection of tubers, roots and bulbs, such as crosnes, potatoes, white salsify, black salsify, baby carrots, wild carrots, fennel, turnips, radishes, etc.
A selection of seeds, such as anis seeds, fennel seeds, carrot seeds, nasturtium seeds, etc.
A selection of flowers, such as wild garlic flower, bergamot flower, zucchini blossom, chrysanthemum, rosemary flowers, mustard flowers, etc.
Fungus and Mushrooms:
A selection of mushrooms, such as chanterelles, morels, boletus, porcini, cepes, hedgehog, crimini, etc.
To Assemble and Serve:
4 pats butter
For the Vegetable Stock:
Clean and chop the carrot, leek, garlic and onion. Strip the meat of blood and fat. Add the vegetables, meat, bone, beans, and water to a stock pot and bring to a boil. Maintain a gentle simmer for 5 hours, then remove from the flame, let rest, and pass through a chinois. Reserve for use in the Emmental juice.
For the Brown Butter:
Put the butter in a pan over a low flame and cook until foaming slowly, the liquid is evaporated, and the lactic proteins are toasted. The butter will have a deep brown color and will smell like hazelnuts.
For the Emmental Juice:
Cut the cheese into pieces. In a blender, combine the cheese with the 20 centiliters of the vegetable stock. Grind the contents, season with salt, and let rest. Strain the whey through a fine-mesh sieve. Reserve in the fridge, covered and protected from any other odors.
For the Vegetables:
Keep all vegetables that can be eaten raw raw. Blanch, roast or sauté the rest as desired.
For the Lettuce, Herbs and Sprouts:
Wash in an abundant amount of water with vegetable disinfectant. Gently wring dry, then rinse in running water. Reserve in a damp atmosphere to maintain the maximum amount of vibrancy.
For the Tubers, Roots and Bulbs:
Peel and cut in pieces the size of a nut, season with a few drops of brown butter, and roast covered with aluminum foil until pierced easily with the tip of a knife.
For the Seeds:
Clean with water and reserve.
For the Flowers:
Wash those that can be washed, and reserve in closed flasks with damp paper. Make sure that those that are too gentle to wash haven’t been exposed to any harmful agents.
For the Fungus and Mushrooms:
Clean with a damp cloth. Sauté with a teaspoon of olive oil (just enough so that they don’t lose their natural texture and aroma).
To Assemble and Serve:
Simultaneously, over a low flame, heat a piece of each of the roots, bulbs and mushrooms in four saucepans (one for each serving) with a pat of butter. Plate the vegetables, and then distribute the lettuce, sprouts, seeds and flowers over vegetables in a manner that creates a complex landscape of volume, color, and space. Season with brown butter and finish table-side with the Emmental juice.