Cook 4 tuberous parsleys in water at 90°C for 20 minutes—just shy of boiling. Blend them into a smooth cream. Top with beet sprouts, available at markets or organic stores. Before serving, drizzle with olive oil and sprinkle with fleur de sel.
Dice 4 yellow beets, 4 carrots, and 4 yellow turnips. Roast in the oven at 90°C for 1 hour 30 minutes. Sauté briefly with butter just before serving. Bake 4 saithe (coalfish) fillets skin-side down with olive oil at 70°C for 30 minutes. Finish with pink peppercorns and fleur de sel.
Brush the beef rib with a mix of 10 tbsp. olive oil, 1 tbsp. unrefined cane sugar, and 1 tbsp. salt. Roast at 60°C for 2½ hours. Break 1 romanesco cabbage into florets and halve 500g mini Brussels sprouts. Blanch in boiling water for 5-10 minutes. Add to the oven one hour before meat finishes, basting regularly.
Cut 1 Chioggia beet, 1 yellow beet, 4 small turnips, and 1 bunch green asparagus into small pieces. Place in an oiled dish and cook at 80°C for 50 minutes. Add 200g diced tofu 15 minutes before end. Dress with walnut oil and mustard flowers.
Peel and halve 4 pears, removing cores. Mix melted butter (1 glass equivalent), 4 tbsp. Corsican maquis honey, and fresh thyme sprigs. Coat pears and roast at 80°C for 40 minutes. Serve warm.
*Serves 4.
This method stays below 90°C, gently heating foods longer to retain moisture, soften fibers, and preserve flavors, aromas, and vitamins. It's energy-efficient too. Use an electric oven and an electronic thermometer (www.cuisinebassetemperature.com) for best results.
Recipes by Léna Balacco, founder of La Chambre aux Oiseaux and Blue Valentine restaurants. Visit www.bluevalentine-restaurant.fr.
