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

Endive and celeriac mille-feuille

Mille-feuille of endive and celeriac confit with lychee mead, yellow carrot juice reduction with cider vinegar by Alexandre Marchon

Ingredients for 4 people

1 celeriac

1 bottle of lychee mead

1L carrot juice

4cL cider vinegar

100g butter


Preparation time: 1 hour

Cut very thin slices of celeriac with a mandolin.
Cut an endive in half lengthways.
Place slices of celeriac between each endive leaf.

In a frying pan over low heat, place a dab of salted butter, then the endive mille feuille. Deglaze with the lychee mead, and fry on both sides over a very low heat for 30 minutes.

Reduce the carrot juice to half ice, then add a knob of butter. Season with salt, pepper and cider vinegar.

Arrange the endive mille feuille on a warm plate.
Drizzle with a spoonful of carrot sauce.

Want to make
this recipe?