Carrot Tartare


Buttermilk jelly:

  • 140 grams buttermilk
  • 60 grams crème fraîche 38%
  • 3 grams salt
  • 10 grams vegetal
  • 1 lemon zest

Carrot tartare:

  • 700 grams baby carrots
  • 10 grams chives (finely chopped)
  • 80 grams shallot (finely diced)
  • 30 grams Savora mustard
  • 20 grams egg yolk
  • 10 grams salt
  • 10 grams Tabasco
  • 5 grams
  • Algae Powder Emerald

Pickled radish:

  • Radish
  • 300 grams vinegar
  • 100 grams sugar


  • Zorri Cress
  • Salty Fingers
  • Moai Caviar
  • Asparagus
  • Oyster Leaves
  • Jasmine Blossom gel


Buttermilk jelly:

  • Combine all ingredients in a thermoblender.
  • Heat this mixture to a minimum of 100 degrees.
  • Quickly strain it through a fine sieve (to prevent the vegetal from setting).
  • Pour it into half-sphere molds.
  • Allow it to set at room temperature.


  • Peel the asparagus and place them in a vacuum bag with a drizzle of smoked olive oil and a pinch of salt.
  • Vacuum-seal it tightly and steam it at 100 degrees for about 10 minutes (depending on the thickness).
  • Once cooked, cool it down in an ice water bath.
  • Then, separate the tips from the stalks and set them aside.

Carrot tartare:

  • Put the finely diced shallots in a pan and cover them with olive oil.
  • Sauté them until the shallots become translucent and glossy.
  • Be careful to stir regularly to prevent burning.
  • Wash the baby carrots and wrap them in aluminum foil.
  • Roast them in the oven at 180 degrees until they are tender.
  • Once the carrots are cooked, let them cool outside of the foil.
  • Then, pass them through a coarse plate of a meat grinder.
  • Now, mix the carrot tartare with all the remaining ingredients.

Pickled radish:

  • In a pan, cook vinegar and sugar together until the sugar is dissolved.
  • Slice the radish using a Japanese vegetable slicer, then cut the long radish slices into thin, long strips with a knife.
  • Place these strips in the slightly cooled sweet and sour liquid.


  • Cut out the carrot tartare using a 70 mm ring mold.
  • Slice the Oyster Leaves into chiffonade and cover the tartare with them.
  • Remove the buttermilk jelly from the mold and place it in the center of the tartare.
  • Arrange the smoked asparagus in a triangle around the jelly.
  • Add 3 dollops of Jasmine Blossom gel, then drape the sweet and sour radish over the entire dish.
  • Place Salty Fingers in between.
  • Lastly, garnish the dish with Zorri Cress.
  • Place the leaves one by one in an overlapping manner, fully covering the dish.

Recipe: Stan van Lieshout - Restaurant The Lemontree  
Magazine: BCBG Magazine
Photography​: LVFfood

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