Cooking is a permanent quest for discovery. This is something I try to adhere to, which began for me in childhood and continues to the present day via my profession. For years, I wanted to create a signature dish, a symbolic, almost philosophical expression of my cooking, which tells the tale of my origins. This could only ever be a vegetable dish, containing my favorite vegetables, the ones so present in my cooking for more than twenty years. They provide the thread connecting my own life with the many diverse sensorial experiences found in my restaurants. This cookpot is not only a cooking story; it also illustrates the harmony between form and content.
Prepare the vegetables
- 1 large carrot (4 1/4 oz/ 120 g), with top
- 3 oz (80 g) yellow chioggia beets
- 3 oz (80 g) red chioggia beets
- 3 oz (80 g) celeriac
- 3 oz (80 g) pumpkin
- 3 oz (80 g) black radish
- 3 tbsp (50 ml) extra virgin olive oil
- Fleur de sel (sea salt crystals)
- 6 1/2 tbsp (100 ml) poultry fond blanc
- Freshly ground black pepper
Prepare the fruit and vegetable matignon
- 5 1/4 oz (150 g) porcini mushrooms
- 1 white onion
- 1 3/4 oz (50 g) red apple
- 1 oz (30 g) Martin Sec pear
- 1 3/4 oz (50 g) fennel bulb
- 1 3/4 oz (50 g) cooked chestnuts
- 3 1/2 tbsp (50 ml) extra virgin olive oil
- 4 tsp (20 g) butter
- 1 tsp (4 g) gray sea salt
- 1 1/4 tsp yellow curry powder
- 3/4 tsp (3 g) fennel seeds
- Pepper
Instructions
Step 1: Prepare the vegetables
Wash all the vegetables. Peel the carrot and cut in two lengthwise. Peel the beets, celeriac, and pumpkin. Cut off the root of the radish and scrub the radish under warm running water. Cut all the vegetables into thin -inch (2 mm) slices using a mandoline, cover with a damp cloth, and set aside.
Cut the sliced carrot, beets, celeriac, and pumpkin into discs using a sharp round cutter.
Cut the vegetable discs in half.
Cut the black radish slices in half. Cover the sliced vegetables with a damp cloth and set aside.
Use the vegetable trimmings to prepare a bouillon.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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