Image 1 sur 1
🥕 Twister Agency Chef Cyrille Witz presents: The "Winter Garden of Forgotten Vegetables"
Private Chef in a Luxury Chalet: Val d'Isère, Val Thorens & Les 3 Vallées (Courchevel, Méribel)
This dish is a spectacular vegetarian gourmet starter. It celebrates the richness and diversity of seasonal and forgotten vegetables, transformed into a visual and gustatory work of art, perfect for a refined mountain dinner.
1. What's in it? (Composition and Key Ingredients)
This dish is a mosaic of earthy, sweet, and slightly tangy flavors, enhanced by a palette of natural colors:
Seasonal Vegetables (The Base):
Forgotten Roots and Bulbs: Slices of Chioggia (striped) and yellow beets, colorful baby carrots (yellow, orange, purple), and baby turnips. They are cooked al dente to retain their crispness.
Flowers and Shoots: Romanesco cauliflower florets (for their geometric shape), green asparagus tips (even in winter, they can be forced), and delicate green bean or Swiss chard shoots.
Sauces and Coulis (The "Garden"):
Green Vegetable Coulis: A glossy, intense coulis (likely made with watercress, spinach, or flat-leaf parsley), forming a spiral or graphic pattern in the center of the plate.
Creamy Dots: Small dots of smooth, contrasting sauces (celeriac purée, cauliflower cream, or hazelnut cream) that add a touch of sweetness.
The Binding and Seasoning:
Herb Vinaigrette or High-Quality Olive Oil: A fruity oil and a touch of balsamic vinegar or a dark reduction (black specks) to balance the dish.
2. How Was It Made? (The Precision of the Starred Chef)
Preparing this dish requires mastery of haute cuisine techniques and the patience of a goldsmith:
Preparing the Vegetables: The vegetables are cut with extreme precision (using a mandoline or cookie cutter), then cooked separately (steamed, boiled in salted water) just long enough to remain crisp (al dente). Some may be marinated.
Preparing the Coulis: The green coulis is made from blanched green vegetables, blended very finely and then passed through a sieve for a velvety texture. It is often thickened with a little xanthan gum or a natural thickener to ensure it holds its shape on the slate.
Precise Plating: This is the heart of the art. The coulis is applied first. Then, the Chef uses the gold precision tweezers (visible in the photo) to place each micro-vegetable and each dot of sauce, creating a three-dimensional composition. This level of detail is a hallmark of Michelin-starred chefs.
3. How to Enjoy It? (The Sumptuous Service Experience)
The experience is orchestrated by our elite team in the cozy atmosphere of the chalet:
Masterful Service by the Maître d'Hôtel: The dish is served very fresh, on a slate or plate kept at the perfect temperature.
The Perfect Pairing: This delicate and earthy dish pairs perfectly with a white wine from Savoie (Roussette de Savoie) for its minerality, or a quality rosé from Provence for its freshness.
Tasting: It is recommended to vary the bites by mixing textures (crunchy carrots, tender beets) and flavors (earthy roots, tangy coulis) to appreciate the complexity of the "Garden."
4. ⚠️ List of Probable Allergens:
Based on the typical composition of this type of dish:
Nuts: Very often, creams or coulis are thickened with hazelnut, almond, or cashew nut paste for smoothness and flavor.
Milk: If white sauces contain cream or butter.
Gluten: Low risk (unless a wheat-based thickener is used in the sauces).
5. Adaptation of Services by Michelin-Starred Chefs (Covered Areas)
The involvement of our Michelin-starred chefs elevates this vegetarian dish to a level of gastronomic excellence:
Sourcing of Forgotten Vegetables: Our Michelin-starred chef guarantees access to microgreens, colorful carrots, and heirloom varieties from small, specialized producers or market gardeners, ensuring a level of quality and originality unavailable locally. This meticulous logistics is crucial for areas like Val d'Isère and Les 3 Vallées.
Plant-Based Pastry Techniques: The spiral coulis, precise sauce dots, and overall structure of the dish are hallmarks of savory pastry, a technique perfectly mastered by our Michelin-starred chefs and pastry chefs.
Orchestration of the Ambiance: The Twister Chef team, under the direction of Chef Cyrille Witz, ensures that the overall experience (spectacular view, candles, service by the Maître d'Hôtel) matches the finesse of the dish, offering a discreet and unforgettable moment of luxury in resorts like Méribel and Courchevel.