Eggs with joël's vegetables

Separate the egg yolks from the whites. Marinate the yolks in the Barolo vinegar and soy sauce. Set the whites aside for another recipe.

Bring the water to a boil, and add the agar agar. Cook at a boil for two minutes. It’s very important that the water be at a boil so that the agar agar can develop its jellifying power.

Add the fromage blanc and bring to a simmer. Season with salt and pepper, then pass through a chinois.

For two large pieces of the fromage blanc so that you can cut them into 2 rectangles 1 ft 3 3/4 inches (40 cm) long and 7 7/8 inches (20 cm) wide, with a thickness of about 5/64 inches (2 mm). Set aside and allow to set.

Toast the sandwich bread on a baking sheet in a 284 °F (140°C) oven.

Cut the olives into pieces.

Turn the artichokes. Peel the baby fava beans and remove the sprout. Halve them. Scrape the stems of the chanterelles and wash them. Remove the outer layer of the spring onions. Wash them, then cut them into quarters.

Using a 1 3/16 inches (3 cm) cookie cutter, cut rounds in the red peppers. Peel the almonds and halve them.

Combine the chopped truffle with the olive oil. Season with salt, pepper, and both vinegars. Add the scallion and bring together with the truffle purée. Set in a piping bag with an 5/16 inches (8mm) tip.

Cut the fromage blanc rectangles into even squares (10 x 10 cm). On round, flat plates, place a sandwich bread toast and top with a square of fromage blanc, hiding the toast. (The fromage blanc rectangles will be very fragile, so place them delicately using a spatula.)

Pipe a circle of truffle condiment in the middle of each square. Drain the egg yolks and place them in the circle. Arrange the vegetables all around. Season each vegetable with flower of salt, then season the entire dish with very good olive oil.

Arrange the basil and drops of vinaigrette all around. Cover with an offset layer of fromage blanc.