Carrot fermentation
Chop the carrots into large pieces and place in a jar, then add the water, salt and carrot extraction. Leave to ferment for 1 month at a temperature of between 14°C and 16°C.

Celeriac
1. Peel the celeriac then, using a slicer, cut into slices 1 mm thick.

2. Dab each slice with carrot fermentation and celery extraction before putting the celeriac back together.

3. Leave to ferment for 48 hours in a vacuum.

4. Steam cook at 85°C for 45 minutes.

5. Leave to cool.

Turnip jelly
1. Make an extraction from the turnips.

2. Heat with the ponzu to 90°C before adding the agar-agar.

3. Cook for around 2 to 3 minutes.

4. Cool then place in the Thermomix. Put through a strainer and vacuum pack.

Chia tiles
1. Plunge the chia seeds into a saucepan of lukewarm water and leave to swell for 30 minutes.

2. Spread onto sulfurized paper in a layer about 2 to 3mm thick.

3. Transfer to the dehydrator for 12 hours to obtain a crispy texture.

Finish and assembly
1. Assemble the mille-feuilles, starting with the celery leaves, then the avocado trimmed unevenly.

2. Between each ingredient, sprinkle hemp powder, salt, pepper and some crumbled chia tile.

3. Once the mille-feuilles is assembled, cut in 4 and arrange on a plate. Add a touch of turnip jelly and a dash of soya sauce.

4. Finish with a sprinkling of hemp powder.