Beetroot with mustard sorBet, L’ateLier de JoëL roBuchon01 /

/ 02siLvery sea Bass in hay-steam drizzLed with Braising Juice and

herBs By micheL guérard, Les Prés d’eugénie

caBBage and Beets with Pear By PauL ivic, tian restaurant03 // 04water garden By heinz Beck,

La PergoLa

Haute healthy cuisine

Method Green mustard sorbetBring the water and the sugar to boil to make a syrup. Once it has reached a syrup-like consistency, take it off the heat and mix with the green mustard. Slowly add the orange juice and mix together. Freeze the mixture and then place in a home ice cream machine or Pacojet.

beetroot tartareTake a ripe avocado and blend into a paste. Dice the cooked beetroot into small cubes along with the Granny Smith and Golden apples. In a separate bowl, incorporate the blended avocado with the diced beetroot and apples to create an equal mixture of ingredients. Plate in a circle on the plate and finish with a herb salad and drizzle the extra virgin olive oil on top of the tartare. I like to use tarragon, basil, dill and chives for a delicate, pretty yet punchy salad.

Haute healthy cuisineFOUR International01/16

Beetroot with mustard sorbet, L’Atelier de Joël Robuchon

IngredIentsGreen mustard sorbet

• 200ml orange juice• 200ml water• 60g sugar• 200g green mustard

beetroot tartare

• 100g cooked beetroot• 75g avocado• 50g Granny Smith apple• 50g golden apple• 20ml extra virgin olive oil

/ 01XavIer BOyer

Silvery sea bass in hay-steam drizzled with braising juice and herbs

/ 02

Method broth sauce Bring the vegetable broth to boil with butter, garlic crisps and teriyaki sauce. remove from heat; mix it with a wand mixer and filter through a chinois.

Parsley oil Peel and chop the ginger very finely. Heat 1 tsp olive oil in a small saucepan and sweat the chopped garlic for a few seconds. add the rest of the oils and mix with the wand mixer. Place the saucepan in the freezer for 10 minutes. Peel and chop the garlic. rinse and remove parsley leaves. add them to the ginger mix, with salt and sugar. Mix everything for 3 minutes with the mixer and set aside in the refrigerator.

sea bass Preheat the oven to 85C in a heavy casserole dish. Pour in a little water and sea salt. Place the bass into the casserole dish and wrap them up well with herbs. Put the casserole into the oven for about 30 minutes. The bass are cooked when their inner temperature reaches 48-49C.

to finish Delicately peel the bass skin and cut the 4 fillets. Place the fillets on the plates (preheated in the oven). Heat the broth sauce. Sprinkle the herb sprigs all around the fillets. “Paint” the fillets green with a paintbrush and the parsley oil. Pour the broth sauce all over the bass and plate.

IngredIentssea bass

• 2 wild sea bass (800g each, cleaned out but unscaled) • 1tbsp sea salt • 2ml olive oil • Fresh aromatic herbs of your choice

broth sauce

• 250ml vegetable broth (reduced to 50 %) • 50g butter • 6 garlic crisps • 1tsp teriyaki sauce

Parsley oil

• 50g fresh parsley • 8g ginger • 35ml olive oil • 30ml grapeseed oil • 1 clove of garlic • 1 pinch of salt • 1 pinch of sugar

to finish

• 4 sprigs of savory • 4 tbsp of small sprigs of fresh herbs (dill, chervil,

parsley, coriander)

Haute healthy cuisineFOUR International01/16

MICHel GuérarD

Cabbage and beets with pear / 03 Method chess board PatternCover the unpeeled yellow beets with water, season with sea salt, rosemary and peppercorns and cook until soft. remove from the water and let cool for a bit. Peel and cut into 5mm thick slices and using a cutter, cut into the desired size. Cut the pear, like before the yellow beet, into 5mm thick slices and cut with the same cutter into shape. Place these pieces in a pan together with the Beerenauslese and bring to a boil for 1 minute and then let infuse for about 10 minutes until soft. Form a chessboard with both these ingredients, lightly brush with olive oil and sprinkle with sea salt.

savoy cabbaGe rouladeCook the leaves quickly in boiling water and the shock in ice water. Tap the leaves dry, cut into cross shape. Meanwhile, stew the shallots in olive oil and add the cut savoy cabbage. On low heat, braise for about 15 minutes, until they have a good colour. Then season and fill the cross-shaped savoy cabbage leaves that are placed on some foil. Brush with some egg yolk, then roll to a nice ball and quickly cook in boiling water.

vinaiGretteMix all ingredients into a vinaigrette.

miso mayonnaiseMix the egg yolk with the miso paste and slowly add the olive oil, until you get a creamy texture.

IngredIentschess board Pattern

• 1 yellow beet• 1 Williams pear• 100ml Beerenauslese

(late harvest wine)

savoy cabbaGe roulade

• 4 savoy cabbage leaves• 120g savoy cabbage,

finely sliced (use mushrooms alternatively)

• 40g shallots, finely sliced

• 1tbsp olive oil

vinaiGrette• 100ml pear balsamic

vinegar• 60ml macadamia

nut oil• 20g pears, cut into

cubes• Juice of 1/2 lime

• 10ml olive oil• 1/2tsp sugar• 1 pinch of sea salt• Freshly ground pepper

miso mayonnaise• 1 egg yolk• 100-150ml olive oil• ½ tsp miso paste

Haute healthy cuisineFOUR International01/16

Paul IvIC

Water Garden / 04 Method herbal infusion with taPioca PearlsWash celery, cut into pieces and brown in a nonstick pan with star anise. Sprinkle with Pernod, let it evaporate and repeat the process with the Noilly Prat. add the shellfish broth and boil for 30 minutes. Strain, add the herbs and leave to infuse for 20 minutes sealing with plastic wrap. Filter, get 250ml of liquid, bring to a boil, add the tapioca pearls and stir slowly. Bring it to a boil and cook for 15 minutes. Drain the tapioca pearls, cool them in water and keep them in their cooking liquid.

scamPi carPaccioShell the scampi, cut them in half, removing the vein on the back. Put three scampi between two sheets of butcher’s paper and beat to get a carpaccio.

venus clamsWash the venus clams and put them in a steam oven at 130C for 2 minutes, being careful to remove them as soon as they are opened. Cool immediately to stop the cooking and shell.

courGette Purée use only the white part of the two courgette previously peeled and cut into cubes. Fry in a little extra virgin olive oil and add a few tablespoons of water. reduce the liquid; mix the courgette in and season with salt.

to finish Distribute the courgette purée on the bottom of the dish and place the scampi carpaccio over it. Pour the tapioca pearls over it. Decorate with sea truffles, Calvisius caviar, fruit brunoises, herbs and edible flowers.

IngredIentsherbal infusion with taPioca Pearls

• 50g tapioca pearls• 3 stalks celery• 3 star anise• 25ml Pernod• 25ml Noilly Prat• 500ml shellfish broth• Parsley, basil, chervil,

tarragon, as desired/ to season

scamPi carPaccio• 12 Scampi

venus clams• 12 venus clams

courGette Purée • 2 courgettes • Water• extra virgin olive oil• Salt

to finish• 50g Calvisius caviar• 20g papaya, brunoise• 20g mango, brunoise• affila cress• Blossom• Chervil• Kikunha• edible flowers

Haute healthy cuisineFOUR International01/16

HeINz BeCK