File Bizon – Mango – Oliv – Kefe – Pòmdetè – Vaniy – Grenad

For the olives, bring the water, sugar and salt to the boil. Drain the pitted olives and add them to the sugar-water mixture.

Take the pan off the heat after 5 minutes and let the olives and liquid cool down. Then remove the olives from the liquid and let them dry for a short time on kitchen paper.

Preheat the oven to 80 degrees and dry the olives for about 3 hours (it is advisable to place a wooden spoon between the door and the oven to remove the liquid completely)

Seal the bison fillet in a vacuum bag and set the sous vide cooker to 56 degrees. Cook the bison fillet in a water bath for at least one hour.

Take the bison fillet out of the vacuum bag and sear it on each side in the pan. Then season with sea salt and peppercorns. Let rest for a few minutes and cut open.

Wash and peel the potatoes and cut into 1.5 cm wide even slices. Cut out circles and repeat this with a smaller shape (you should create rings).

Cook the potato rings in salted water until they are al dente, remove and allow to cool. Boil the potato sections until soft, let them steam out and press them through a fine sieve. Mix the potato mixture with the chopped olives, tomatoes and thyme and season with salt and pepper. Now pour the puree evenly into the rings.

Lay out the brick dough and cut out the same diameter as the potato rings. Glue the dough with clarified butter on both sides of the potato and bake in a pan until golden brown.

Sweat 9,250 g of the snow peas together with the shallots in butter until colorless. Add the cream, mint leaves and chopped potatoes. Season with salt and sugar and cook until soft. Mix everything and pass through a sieve. Season with salt, sugar and nutmeg and keep warm.

Cut the remaining snow peas into small diamonds and cook until al dente. Then sauté with the broth, salt and pepper in a pan.

Dice the mango and sauté in the butter and vegetable stock at a low temperature in the pan. Season with the pulp of half a vanilla pod, the chilli salt and pepper. After about 5 minutes, take the cubes out of the pan.

Core the pomegranate and put it together with the water in a wide, square container (the container should never be round). Add the soy lecithin and froth everything up for about 4 minutes with a hand blender (the soy lecithin produces a firmer foam).