Preparation: 30 MIN Cooking: 20 MIN for 4 people

Ingredients

160g Cherry Vanilla Quinoa, 2 liters vegetable broth or vegetable broth, 2g turmeric powder, 1/4 bunch parsley, 1/4 bunch mint, 1/4 lime juice, 1/4 lemon juice, 100g spinach shoots, 100g cucumbers, 200g cottage cheese, 1 tablespoon virgin olive oil, 1 tablespoon rapeseed oil, White vinegar, Sea salt, freshly ground pepper

Quinoa preparation and cooking

Rinse the quinoa, drain it. In a pot, pour the vegetable broth, add the turmeric. Bring to a boil and add the quinoa. Cook covered for 10 to 20 minutes, until the germ appears. Drain and rinse briefly. Set aside.

Herb preparation

Wash, then chop the herbs. Season with the juices of 2 lemons.

Preparation of spinach shoots and cucumber

Wash the spinach shoots. Sort them and keep only the smallest shoots. Peel the cucumber and cut the flesh into cubes, incorporate them into the cottage cheese. Salt and pepper.

Finishing and presentation

In a large salad bowl, mix half of the herbs, spinach shoots and quinoa. Add the oils and a few drops of white vinegar. Mix gently. Adjust the seasoning. If necessary, add a little cooking broth. In four bowls, distribute the cottage cheese, then the quinoa. Finish with the remaining fresh herbs. Serve cold.

Preparation: 45 MIN Cooking: 10 MIN for 4 people

Ingredients

80g raw Chioggia beets, 80g sand carrots, 80g celeriac, 80g long turnips, 2 liters vegetable broth or

vegetable broth, 100g fairy ring mushrooms, 8 gelatin sheets, 1 teaspoon wine vinegar, 50cl carrot juice, 1 teaspoon white balsamic vinegar, 1 bunch chervil, 10g truffle, 5g fleur de sel

Preparation of vegetables

Wash and peel all the vegetables, keep the peels. Finely slice the beet, carrots, turnips and celeriac using a mandolin or a very sharp knife. Cook them by variety in the vegetable broth, then drain them while reserving the cooking broth. Pick the spinach shoots and fairy ring mushrooms. Wash and sauté the fairy ring mushrooms and spinach shoots in a skillet for 3 minutes. Drain, then set aside.

Preparation of vegetable jelly

Plunge the vegetable peels into the broth to enhance its flavor. Reduce it by half, strain it and measure the amount obtained, then add the gelatin previously softened in water and drained. Season with wine vinegar, salt and pepper. Fill four small rectangular molds, then let them cool. Cut the jellies into small cubes, then distribute them into four small deep plates.

Preparation of carrot juice and seasoning

Clarify the carrot juice by filtering it through a coffee filter. Add the white balsamic vinegar. Mix well. Season the jellies with a few drops of truffle and fleur de sel. Sprinkle with a few chervil leaves.

Preparation: 20 MIN Cooking: 20 MIN for 4 people

Ingredients

200g sushi rice, 100g mixed radishes, 1/4 cucumber, 100g smoked trout fillet, 2 avocados, 1 tablespoon sesame seeds, 1 tablespoon olive oil, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/2 bunch chives, Salt

Preparation of sushi rice

Rinse the sushi rice several times in cold water, then drain. Cook it in boiling water for 10 minutes. Drain and let it cool. Season with rice vinegar and salt.

Preparation of vegetables

Wash and thinly slice the radishes. Peel the cucumber and cut it into thin sticks. Peel and slice the avocados. Wash and chop the chives.

Preparation of smoked trout

Remove the skin from the smoked trout fillet. Cut the flesh into thin slices.

Finishing and presentation

Place a bamboo sushi mat on a work surface. Place a sheet of seaweed on top. Spread the seasoned sushi rice over the seaweed, leaving a 1 cm border at the top edge. Arrange the radish slices, cucumber sticks, avocado slices, smoked trout slices, and chives over the rice. Roll up the sushi tightly using the bamboo mat. Cut the sushi roll into slices. Sprinkle with sesame seeds and drizzle with a little soy sauce and olive oil. Serve immediately.