A dish by Cuines, 33
Stew the shallot and garlic with cardamom and moisten with asparagus cooking liquid. Let it pull. Then sieve the gravy and mix in butter and lime juice.
Mix olive oil with squid ink and sushi vinegar to a fresh vinaigrette.
Fry the sole in olive oil and finish with garlic and lime juice. Burn the Norway lobster and the blanched asparagus with the gas burner. Briefly mix the sea lavender through the warm butter.
First place the sole on the board. Then comes the Norway lobster. Sprinkle with a spoon of caviar. Arrange the asparagus and the sea lavender, and finish with the vinaigrette and the foamy cardamom gravy.
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