Christophe Aribert, double Michelin-starred expert in zero-waste cuisine, follows a philosophy where nothing is ever thrown away. Every day, he demonstrates that it is possible to create gastronomy that is both ethical and responsible.
Ingredients for 4 people
– 1 ball of celeriac (or 500 g of carrots, beet or parsnips)
– 1 liter of semi-skimmed milk
– Dijon mustard
– 100 ml balsamic vinegar
– 300 ml olive oil
– 1 pinch coarse grey salt
– treviso salad (optional)
– half a bunch of fresh watercress (optional)
Celery cream: peel the washed celeriac and keep the skins on. Dice three-quarters of the celery and keep the rest. Place the diced celery in a stainless steel saucepan with a little milk, then add a handful of coarse grey salt. Bring to the boil, and when it does, change the saucepan, then leave to cook on a low heat for 15 min. Then place in a blender and blend, adding milk and seasoning as required. When well blended, set aside in a cool place.
Celery stock: cut off the celery skins and wash them well. Put them in a saucepan and add water. Bring to the boil and leave to infuse for 45 minutes. Strain the stock and set aside.
Celery remoulade: cut the remaining half of the celery into 2 mm cubes. Add mustard, pepper if required, and set aside.
Celery chips: using a mandolin, cut the remaining celery into chips. Heat 200 ml olive oil in a saucepan, place the chips in it and turn them regularly during cooking. Drain on paper towels and set aside.
Celery consommé: use half the stock and reduce to a syrup. Add olive oil and vinegar at the last minute, once the mixture has cooled. Slightly heat the remaining stock and season with salt.
Plating: wash and sort the treviso and watercress leaves. Place the cream of celery in the center of the plate, then add a tablespoon of celery remoulade in the center. Season your salad, if you have any, and place a few leaves in the center, add the celery syrup and arrange the chips.