CRÈME BRULÉE-STYLE BAMBOO WITH GREEN ASPARAGUS

1. Wash the bamboo shoots well and simmer with a little rice and dried chili pepper for 20 minutes.
2. Drain the bamboo shoots, allow to cool to room temperature.
3. Remove the outer bark and large fibres from the bamboo, cut it into small pieces, cover the pieces with salted egg yolk butter and brown under the grill.
4. Peel an asparagus, cut it into thin slices with a mandolin. Grill the second asparagus and cook the last one in butter in a frying pan.
5. Cut the watermelon into 1.5cm thick slices, remove all the seeds and compress three times in a sous vide machine, before smoking it with walnut wood.
6. Finish by cutting into small cubes.

FOR THE BÉARNAISE SAUCE WITH GOJI BERRIES

1. Wash the Goji berries thoroughly and cook them in water over low heat until they are completely soft. Drain them and purée them in a blender bowl, then strain them through a fine sieve.
2. In a saucepan, bring the cider vinegar, dry scallions and black pepper to a boil and monitor until the volume is reduced by onethird.
3. Strain the mixture through a conical sieve, add the egg yolks, then cook in a double-boiler (with water at a temperature of 60 to 62°C), whisking to obtain a light foam.
4. Gently pour in the clarified butter, always stirring in the same direction until the emulsion is complete.
5. Finish by adding the goji purée that was previously made.
6. Season with salt and pepper to taste.

PRESENTATION

Place pieces of bamboo, asparagus slices, grilled asparagus and buttered asparagus on each plate. Decorate with some salicornia and chervil leaves and top it off with the béarnaise sauce with the goji berries.