First steps on a blog… We will see
The diner yesterday started with a pop touch… mixing suggary carrots, endives soups and Morbier foam in pistache green plastic plates.
Carrots are easy: Boil carrots in a 1 liter of bouillon where you would have added 100 gr of suggar for 3 hours in a furnace at 150C/300F. Take the carrots out. Evaporate 3/4 of the bouillon, add glass of orange jus and half a glass of carrot juice, keep evaporating until it gets syrupy. Display the carrots on the plates and cover with the syrup…
The soup, it is always easy and I don’t remenber what I put in this one. I guess white endives, onions, possibly some fennel, curry and peper
The foam would probably be much better with goat cheese than morbier. Just melt the goat cheese in creme fraiche, add cumin to match the carrots and foam in a canister. My canister is actually a soda bottle and it doesn’t work very well. I plan to steal a real foam canister for chantilly at starbucks 
