Garden Bouquet and Potato Pearls

Bouquet:

• 1 piece of sucrine lettuce
• 6 leaves of baby Rocca
• 3 beetroot leaves
• 1 piece of fresh green almond
• 2 pieces of violet flowers
• 6 pieces of micro herbs
• 1 small radish
• 10 grams of pomelo
• 2 grams of finger lime caviar
• 250 grams of BBQ Sauce
• 1 tablespoon of lemon juice
• 1 tablespoon of olive oil
• Himalayan salt and black pepper to taste

For Potatoes:

• 2 pieces of baby potatoes (Red Norland)
• 50 grams each of parsley, coriander, and mint
• 1/4 cup of sour cream
• 1 teaspoon of black truffle purée
• 1 spring of pickled black truffle
• 1 teaspoon of mayonnaise
• Chopped chives for garnish
• Salt and black pepper to taste

For Potato Pearls:

1. Boil the potatoes until they are fully cooked. Then, use a blowtorch to lightly grill them, giving them a charred effect. Season the grilled potatoes with salt and pepper.
2. Quickly blanch the greens in hot water for a few seconds and then immediately cool them in iced water.
3. Blend the sour cream with the squeezed herbs to create a chlorophyll sour cream.
4. Combine mayonnaise with black truffle paste and season it with salt and pepper.
5. Garnish the dish with a thin slice of spring black truffle.
6. Use a piping bag to create a small dot on the dish, place the grilled potato on it, add a dollop of the chlorophyll sour cream on top, and garnish with chopped chives.
7. Repeat the same process for the second potato, using the truffle mayo sauce, and garnish with a thin slice of truffle.

For Bouquet:

1. Assemble the bouquet as shown in the photo, playing with colors.
2. Tuck lime caviar, pomelo, radish, and green almond slices between the leaves.
3. Season the bouquet with lemon juice, olive oil, salt, and pepper to taste.