• Free delivery from 3 bottles 75cL
  • Free delivery from 3 bottles 75cL

Tokyo turnip carpaccio

Carpaccio of flat Tokyo turnips Bulles de Ruche

Carpaccio of Tokyo turnips, dill oil, hazelnuts, beetroot shoots by Alexandre Marchon

To be enjoyed with lychee mead.

Ingredients for 4 people

4 Tokyo turnips

1 bunch of dill

50cl grape seed oil

100g hazelnuts

A few beetroot shoots

Flower of salt


Preparation time: 1 hour.

Infuse the tails of a bunch of dill in 50cl of grape seed oil. Heat to 50°C for 5 minutes.
Blend with the rest of the bunch in a blender at high speed for 2 minutes.
Strain through a cheesecloth. Set aside and allow to cool.

Use a mandolin to cut very thin slices of Tokyo turnip, or new turnip.

Arrange in staggered rows or rosettes on a cold plate, season with dill oil, chopped hazelnuts, beetroot shoots seasoned with vinegar, fleur de sel and a turn of the pepper mill.

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