Taste

Centennial grape aspic and grated verjuice

For 12 people


Grape water:

0.6L of white grape water from M. Merle centennial variety (i.e. 650 gross grams)

30 grams Fish gelatin

Progression:

Wash the grapes and then dry them with a cloth

Pass the grape through the juice extractor to extract all the water

Recover 0.6L of grape water then dilute the fish gelatin

Filter using cheesecloth or a clean cloth, the water should become completely translucent

Pour 50 grams of grape water into a nice container

Place in the cold so that the water gels

For the verjus ice cube:

1 L of water

250g of Natsuc

0.650 L of verjus from Cognac Bourgoin

In a saucepan bring the water and the Natsuc to a boil, make sure that the Natsuc is completely dissolved by boiling, remove from the heat and add the verjuice
for the preparation into an individual cake pan

For dressing the ice cube:

Unmold the verjuice ice cube then grate it copiously on the fine grape jelly using a micro plane or a fine grater, you should see fine glitter

On top, add a nice triangle of fresh ginger, a cube of just blanched aloe vera and a thin slice of grape

Sébastien Tantot, the Petit Nice Passédat