Artichoke | Dashi | Hibiscus | Kaffir Lime

1. Fill a bowl with cold water and the juice of 1 lemon to prevent discoloration.
2. Cut off the dry end of the stem, but leave the rest attached.
3. Peel the stem with a peeler until the tender, light green part is visible.
4. Remove the first 3–4 rings of tough outer leaves until you reach the softer, pale green or purple leaves.
5. Using a sharp knife, cut off the top third of the artichoke (the pointed ends).
6. With the pommes parisienne scoop (or a small spoon), carefully remove the choke and any inner purple leaves from the center.
7. Place each cleaned artichoke immediately into the lemon water to prevent oxidation.

To cook 1. Pat the artichokes dry. 2. Heat a generous amount of olive oil in a pan to about 140–150°C. Place the whole artichokes in the pan, optionally with the opening facing down. Fry until evenly golden brown, about 5–8 minutes. 3. Add the thyme and the crushed garlic clove at the end to infuse the oil with aroma. 4. Season with salt, pepper, and a bit of lemon zest.

Cut the Akami into a coarse tartare. Mix first with the olive oil, then season with the soy sauce, finger lime pearls, lemon zest, black pepper, and fine sea salt.

1. Reduce the dashi to 50 gr, and let it cool. 2. Place the egg yolks, reduced dashi, sushi vinegar, hibiscus leaves, and zest of ½ lime in a blender. While blending, slowly drizzle in the rapeseed oil until a smooth cream forms. 3. Season with pepper, fine sea salt, and, if desired, extra lime juice or zest. 4. Pass the cream through a fine sieve and transfer into piping bags.

1. Combine all ingredients in a saucepan and blend well using a hand blender. 2. Bring to a boil and cook thoroughly. Pour into a tray and let it cool completely. 3. Blend until smooth and strain through a fine sieve

1. Place the Tagetes leaves, spinach, and oil in a thermoblender. Blend on high speed until fully smooth. 2. Heat the mixture to 60°C while blending for 4 minutes at full power. 3. Strain through a fine sieve lined with a kitchen cloth and let drain over a bowl. Discard the solids

Whisk the gel and oil together in a mixing bowl and freshen up with a touch of lime zest.

Blend the dried hibiscus in a dry blender until it becomes a fine powder.