Ygor SNYDERS
(Maison Snyders)
Idris BICAK (Bar Volga)
Salted Caketail 2
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Chef :
1. SMOKED PARSNIP TILE
Ingredients
50 g egg whites
50 g spelt flour
50 g smoked parsnip with vine shoots
20 g sugar
Step
Cook for 5 minutes at 180°C
2. CELERY PICKLES
Ingredients
100 g alcohol vinegar
120 g sugar
95 g water
Celery
Step
Smooth salsify puree with butter
3. SALSIFY CREAM
Ingredients
No ingredients.
Step
Smooth salsify puree with butter.
4. MIXTURE OF ROOT VEGETABLES BURNED WITH RÉMY MARTIN® COGNAC
Ingredients
Parsnip
Celery
Salsify
Rémy Martin® Cognac
50 g «Origin» Sturia caviar (Aquitaine caviar)
5. APERITIF WITH LACTO-FERMENTED GRAPES
Ingredients
40 cl lacto-fermented grape juice obtained after maceration
of 9 days in salt water and honey.
60 cl Bordeaux Blanc
20 cl grape molasses
150 g honey
6. RED VINE SYRUP
Ingredients
1 kg of sugar
1 liter of water
50 g of red vine
Step
Prepare a simple syrup: 1 kg of sugar per 1 liter of water. Infuse
50 g of red vine in 1 liter of simple syrup when hot. Leave to
macerate for 24 hours
3. SOUR GRAPE JUICE
Ingredients
40 cl water
60 cl red grape juice
20 g citric acid
10 g ascorbic acid
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