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Ingredients
US|METRIC
6 SERVINGS
- 120 mL red wine vinegar
- 1 carrot (peeled and diced)
- 1 onion (peeled and quartered)
- 1/2 bunch celery (washed and cut)
- 1 tsp. anise seed
- 1 tsp. fennel seed
- 1 tsp. coriander seed
- 1 bay leaf
- 1 tsp. ground cayenne pepper
- 2,025 grams lobsters (live, female if possible)
- 2 tsp. olive oil
- 2 tsp. shallots (minced)
- 1 tsp. anise seed
- 1 tsp. fennel seed
- 2 whole star anise
- 1 pinch ground cayenne pepper
- 1 Tbsp. coriander seeds
- 240 mL dry white wine
- 900 grams unsalted butter (cut in pieces)
- 1 bunch fresh tarragon (sprigs)
- salt
- freshly ground black pepper
- 1 kg pumpkin (muscade de Provence, or other, or squash)
- 60 grams unsalted butter
- 2 tsp. honey
- 1/2 tsp. salt (more to taste)
- 1/2 tsp. freshly ground black pepper (more to taste)
- 1/2 tsp. freshly grated nutmeg
- 1 cinnamon stick
- 500 mL chicken stock (or water)
- 1 pkg. wonton wrappers
- 1 egg (beaten)
- flour for dusting
- 15 grams truffle (winter, julienned or minced)
- 2 tsp. veal stock (reduced, optional)
- 25 grams frisee
- 30 grams celeriac (julienned)
- 10 grams microgreens
- 2 Tbsp. sliced almond (toasted)
- 2 Tbsp. apples (julienned)
- 1 tsp. vinaigrette (made with banyuls vinegar)
- salt
- freshly ground black pepper
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