Difficulty: Intermediate (3/5)
Marinate the diced tomatoes in red wine vinegar with thyme, salt, and pepper. Stir in the slightly warmed olive oil.
Cook the Macau artichokes in a white stock (water + flour), retrieve the bottoms, and slice them thinly. Blanch the fresh beans à l'anglaise, along with carrot strips (cut 1 cm thick), white radishes, and green beans. Dice the mushrooms into large brunoise and blanch. Dice the pink radishes. Finely chop the shallots. Separate the chard ribs from the leaves; blanch the leaves, drain, and use to line a buttered terrine mold.
Cook the chard ribs in boiling salted water and cut into long pieces. Warm the chicken stock, dissolve the gelatin, and stir in the chopped herbs.
Shell the fresh beans.
In a buttered porcelain terrine mold lined with chard leaves, layer as follows: start with chard ribs, moisten with a spoonful of broth; add sliced artichoke bottoms, another spoonful of broth; a layer of candied tomatoes; white radishes (moistened); more candied tomatoes; another layer of white radishes; carrots; mushrooms; finish with chard. Squeeze all vegetables dry before layering to ensure the terrine holds its shape when sliced.
Top with chard leaves, press evenly, and refrigerate overnight to set.
Separately, coarsely chop basil leaves and stems, cover with olive oil, and marinate for at least 8 hours. Strain, then season with lemon juice, salt, and pepper.
Presentation: Slice the terrine and place in the center of a plate. Surround with shelled broad beans and pink radish brunoise, scattered chopped herbs, and a dill sprig. Drizzle with lemon basil oil and finish with fresh cracks of guinea pepper.
Chef's Note: Opt for very fine or fine green beans, avoiding extra-fine or mini snow peas. Use coconuts if desired, but prioritize quality for texture.
Chef Hubert's culinary ideas
