Vegetable Tartar

Mix rice cookie ingredients with five cups of water, swell for 1 day. Grind everything in hand mixer, season with salt and nutmeg (freshly grated). In a Teflon pan, toast small cookies in a little oil.

Cut the eggs in half, pass the egg yolks through a sieve, add salt, mustard, pepper, juice of one lemon, vinegar and oil while stirring continuously, add the remaining ingredients finely chopped to the mayo.

Season all the vegetables with pepper, season with salt, bind with the tartar sauce.

One cookie at a time, one layer of tartar. The vegetable tartar is put on like a lasagna. Garnish with leaf lettuce, sprinkle with herbs (basil, chives, chervil, tarragon) and dress with beet salad sauce.

To do this, peel and crush a small cooked beet. Season champagne vinegar with salt and pepper, add juice of one lemon. Fold in oil, mix with the puree.

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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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