Seared in langoustine butter, served with a light broth with green apple, cinnamon leaf, green anise and celery stalk.
The history of this dish is directly connected to my work to find another comprehensive sauce. I wanted to apply the method of a complex sauce, allowing guests to recognize each of its components. The preparation is difficult, the tasting is easy. My goal was to make cuisine comprehensible and easy to read, because cooking is about sharing thoughts, above all else.
In this dish the sauce consists of five components: green anise, Granny Smith apple, celery stalk, and cinnamon leaves. Green anise is one of my favorite spices. This annual plant, originating from the East, is currently cultivated in the Mediterranean climate. Its stalk is covered with round leaves at the bottom and curved ones at the top. All parts of the plant are fragrant: the leaves, stalks, fruits, blossom, and roots. I hated the taste of anise as a child, and only as I matured have I learned to appreciate the flavor of this truly unique spice. In this dish, the anise softens the austerity of celery, the leaves of which I use to make the sauce.
The green apple juice, pressed before serving, adds vivacity and a slightly sour taste. The cinnamon leaves, which I infuse the sauce with, complete it. I would say they create it. I discovered these fabulous leaves during my trip to the French island Réunion. Known not as much as cinnamon bark, they emit vivid grassy aroma creating powerful flavor combinations. Here they arrange a perfect pairing with green apple juice.
The langoustine is prepared on a flattop grill and the sauce enlivens the roasted, smooth and almost sweet flavors released by the cooking juices. It allows their aromatic power to linger in the mouth. L’Atsina Cress ®, a sprout with a subtle liquorice flavor, adds a hint of anise. Begonia petals strengthen the dish’s acidic side.