Ingredients Leek velouté

  • 150 ml chicken stock
  • 300 g leeks, sliced
  • 150 ml cream

Preparation Leek velouté

Sauté the sliced leeks in a dash of olive oil, season with salt and pepper. Add the chicken stock then cook for about 10 minutes. Add the cream and continue cooking for 5 minutes. Blend in a food processor and pass through a fine sieve. Adjust the seasoning with salt, pepper and Tabasco. Place in the fridge.

Ingredients Leek royale

  • 2 eggs
  • 300 ml leek velouté

Preparation Lauch-Flan

Measure out 300 ml of the cold leek velouté, add 2 eggs and blend. Adjust the seasoning with salt and pepper. Pour the Royale into 4 bowls, cover with foil and steam it for 9 minutes at 100°C. Set aside.

Ingredients Black truffle sauce

  • 10 g shallots, finely chopped
  • 15 g black truffle, chopped
  • 50 ml white port
  • 50 ml Madeira
  • 200 ml black truffle juice
  • 200 ml cream
  • 20 g butter

Preparation Black truffle sauce

Sauté the shallot and the chopped black truffle in a knob of butter. Season with salt and pepper. Deglaze with the white port and the Madeira, reduce the liquid by half. Add the truffle juice and cook for 5 minutes. Add the cream and simmer for another 5 minutes. Add a knob of butter, blend in a food processor and adjust the seasoning with salt and pepper.

Ingredients Finishing

  • 6 baby leeks
  • Seasonal microgreens
  • 1 black truffle weighing 100 g, peeled
  • 1 cauliflower floret
  • 1 Romanesco floret

Preparation Finishing / Topping

Cook 4 baby leeks in the steam cooker at Steam 100°C for about 4 minutes, chill them in ice-cold water then slice them diagonally into small pieces. Diagonally slice the remaining two, uncooked baby leeks very finely. Chop the black truffle into small cubes, lozenges and julienne. Use a mandoline to make cauliflower and Romanesco shavings. Chop the seasonal leaves.

Usual condiments

  • Salt, pepper, Tabasco
  • Fleur de sel
  • 4-colour peppercorn mix
  • Olive oil

Plating up

Arrange the cooked and uncooked baby leeks neatly around the edges of the bowls, add the truffle cubes and the cauliflower and Romanesco shavings. Place the bowls, covered with foil, in the steam cooker for a further 2 minutes to heat up the Royales.Then top with the lozenges and the julienne of black truffle. Season with a dash of olive oil, fleur de sel and 4-colour peppercorn mix. Garnish with some seasonal microgreens. Emulsify the hot truffle sauce then pour it into the centre of each bowl.

To the video!