POTATO FOAM, SAFFRON, CHESTNUT, CROUTONS
1l cooking cream
1g saffron
0.2g paprika powder
salt
pepper
500g dry mash potato
chestnut
sandwich bread
2 garlic cloves
croutons
radish
200g water
100g red wine vinegar
50g sugar
1g cumin seed
1kg sliced red onion
100g butter
50g balsamic vinegar
SAFFRON CREAM
1L cooking cream, 1g saffron, 0.2g paprika powder, salt, pepper, 500g dry mash potato
Cook the potato in water then mash them
Warm up the cream and infuse the spice
Mix together and put in a syphon with 2 canisters
CHESTNUT
Cook and roast the chestnut in oven then roughly crush them
CROUTONS
Cut the sandwich bread into cubes
In a pan, warm some clarified butter with 2 garlic cloves to infuse then add the croutons and pan fry until brown
PICKLED RADISH
200g water, 100g red wine vinegar, 50g sugar, 1g cumin seed
Clean and cut the radish into quarters
Boil the pickling liquid and put the radish, cool down
RED ONION JAM
1kg sliced red onion, 100g butter, 50g balsamic vinegar
Cook the onion with butter and salt
Add the balsamic when the onion are half cooked and keep cooking until very soft
Cool down and chop by knife
