⭐️⭐️ “Barely cooked sea bream from Noirmoutier, carrot from Allonnes, tagetes, smoked yogurt” with the two-starred chef from Le Meurice Alain Ducasse restaurant, Amaury Bouhours. An incredible recipe that is on the restaurant’s menu.

Here are the ingredients: 

• Sea bream :
  1pc sea bream (2.5kg)
  13g/kg fish salt
  2g/kg fish sugar
  60g cibario oil
  2g flower of salt

• Carrot stew :
  0.7kg carrots
  3g salt
  1kg coarse salt for cooking
  20g olive oil
  5g tagetes leaves

• Tiger lick :
  0.9kg carrots
  60g onion
  6g garlic clove
  10g ginger vinegar
  1g Espelette pepper
  5g salt
  130g yellow lemon juice (500g lemons)
  200g large ice cubes
  12g of ginger (30 raw)

• Julienne of carrots :
  300g carrots
  Carrot pickles :
  300g carrots
  200g white wine
  100g white alcohol vinegar
  2g white pepper grains

• Ginger pickles :
  300g rice vinegar
  50g sugar
  1g salt
  100g ginger
• Tagetes oil :
  25g of tagetes
  75g green leeks
  200g grape seed oil

Click below for the video recipe: