Spring Gardens by Sébastien Sanjou

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO Huile d'olive de Nice PDO

Subtle flavour Mature flavour

Jardins de printemps de Sébastien Sanjou

Preparation

20 min

Parties and event Regional cuisine Starter Gluten-free Automn

Ingredients

For 4 personnes

For cooking: olive oil from Nice PDO
To season: olive oil from the Vallée des Baux de Provence – matured olives PDO
12 minis beetroot
11 minis baby carrots
10 red spring onions
11 minis purple carrots
11 minis Chioggia beetroot
11 minis yellow beetroot
2 fresh porcini mushrooms
4 minis let’s have a go
4 fresh almonds
50 g of oyster juice
Qn: agar-agar
Fine salt / freshly ground pepper / Espelette chilli / fleur de sel
Qn: coriander and flat-leaf parsley sprouts
Qn: genuine balsamic vinegar from Modena (aged 20 years)
A mixture of olive oil (60 per cent) and lemon juice (40 per cent), weighing a total of 250 grams

Tip

For a bit of variety, you can replace: - PDO olive oil from Nice with other olive oils with a subtle flavour: PDO Nyons (notes of walnut and hazelnut with a buttery texture), French olive oil of the Négrette variety (hints of dried fruit), Bouteillan (hints of apple and pear), Lucques (subtle hints of dried fruit)…- Olive oil from the Vallée des Baux de Provence – matured olives PDO blended with other traditional-style olive oils that will impart different aromatic notes: PDO Provence – ripened olives (hints of woodland, truffle and cocoa), PDO Aix-en-Provence (hints of woodland, truffle and black olives) …Let your imagination run wild. Each oil will bring new flavours to this dish by Sébastien Sanjou

Instructions

Preparing the vegetables:

Peel all the vegetables, shaping them into even pieces.
Boil the pattypan squash, then leave it to cool.
For the other vegetables, keep one of each and season the rest with Nice olive oil PDO, salt and freshly ground pepper, vacuum-seal them and cook them in a water bath at 98 degrees until cooked through, then chill them rapidly. Another option: poaching.
Cut the remaining vegetables, the porcini mushrooms and the almonds into julienne strips.

Preparing the oysters:

Open the oysters, collect their juice, put it in a saucepan with a pinch of agar-agar and a little freshly ground pepper, and heat it up. Once it comes to the boil, whisk for 45 seconds, then leave to cool for about 30 minutes.

Seasoning:

Season the cooked vegetables and raw ingredients with a mixture of olive oil (from the Vallée des Baux de Provence PDO – ripened olives), lemon juice, Guérande salt and freshly ground pepper.
Arrange attractively on a plate, scatter over a few coriander sprigs and flat-leaf parsley, along with vinegar and olive oil from the Vallée des Baux de Provence PDO - matured olives, fleur de sel, freshly ground pepper and oyster jelly.

Watch the recipe video via the link below!

Tip

We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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