Candied Lemon: Cut some of the candied lemon zest into julienne strips; chop the rest and set aside in olive oil.
Beets: Peel the beets, cut into small dice, and cook in chicken stock with additional stock, garlic, parsley stems, and salt.
Pea Coulis: Blanch the peas for a few seconds in salted boiling water; reserve about 50 g whole. Thoroughly blend the rest with chicken stock, pass through a sieve, season, and set aside.
Clams: Open the clams over high heat and shell them.
Finish and Presentation: In a deep plate, pour the pea coulis. Arrange the whole peas, diced beets, clams, candied lemon julienne, chervil sprigs, and borage flowers. Sprinkle with fleur de sel.
Expert recipe by renowned chef Alexandre Bourdas, featured in Thuriès Gastronomie Magazine.
