AsketCuisine · Asket Lab

Thirteen dishes,
written out in full.Trinaest jela,
zapisanih do kraja.

Every dish here is written as a formula: the plate in symbols, every component as a reaction with a number, and the law Modus as the check. The formula is not typed by hand: it is computed from the grams of every component.Svako jelo ovde je zapisano kao formula: tanjir u simbolima, svaka komponenta kao reakcija sa brojem, a zakon Modus kao provera. Formula se ne piše napamet: izračunata je iz grama svake komponente.

13dishes as formulasjela kao formule

63reactions with a numberreakcija sa brojem

13/13pass the paper conditionsprolazi uslove na papiru

8take a base from the pantryuzimaju osnovu iz ostave

01 · How to read a dishKako čitati jelo

Seven parts,
always in this order.Sedam delova,
uvek ovim redom.

Each dish is laid out in seven parts, built from the dish card in the method. The formula is computed from the grams of every component; the Modus row shows which conditions pass on paper and which wait for the scale and the table.Svako jelo je izloženo u sedam delova, po uzoru na kartu jela iz metode. Formula je izračunata iz grama svake komponente; red Modus pokazuje koji uslovi prolaze na papiru, a koji čekaju vagu i sto.

✓passesprolazi0 ✓passes by a written zeroprolazi preko zapisane nule✗failspadascalevagawaits for the scalečeka vagutablestowaits for the tablečeka sto

01
Name, subtitle and sentenceIme, podnaslov i rečenica
The name is an image, the subtitle the plate in words, the sentence the dish in at most twelve words (M1); [T] plate or [P] palette.Ime je slika, podnaslov tanjir rečima, rečenica jelo u najviše dvanaest reči (M1); [T] tanjir ili [P] paleta.
02
FormulaFormula
The plate in symbols, computed from the grams of every component: the index is the mass relative to the anchor (An = 10).Tanjir u simbolima, izračunat iz grama svake komponente: indeks je masa u odnosu na sidro (An = 10).
03
The law ModusZakon Modus
Which conditions pass on paper, which wait for the scale and the table, and every empty place with its reason.Koji uslovi prolaze na papiru, koji čekaju vagu i sto, i svako prazno mesto sa razlogom.
04
ReactionsReakcije
One line per component: grams on the plate, place, and the conditions with their numbers.Jedan red po komponenti: grami na tanjiru, mesto i uslovi sa brojevima.
05
RecipeRecept
Quantities for the batch, the method by day, the plating.Količine za seriju, postupak po danima, tanjiranje.
06
How the cook thinksKako kuvar misli
The decisions behind the plate.Odluke iza tanjira.
07
ExecutionIzvođenje
Day, who carries it, and the one checkpoint — the last part of the dish card.Dan, ko nosi posao i jedna kontrolna tačka, poslednji deo karte jela.

AnAncora · anchorAncora · sidro FuFundus · baseFundus · osnova IuIus · sauceIus · sos AcAcor · sharpnessAcor · oštrina CrCrusta · crustCrusta · kora AuAura · breathAura · dah SaSal · salt and umamiSal · so i umami MeMel · sweetnessMel · slatko

02 · From formula to recipeOd formule do recepta

Every recipe here
is written the same way.Svaki recept ovde
piše se na isti način.

The chef gives the composition of the plate; the formula gives the numbers. Ten steps, each with its measure from the table, turn one into the other.Šef daje sastav tanjira, a formula daje brojeve. Deset koraka, svaki sa merom iz tablice, pretvara jedno u drugo.

01
The anchor in gramsSidro u gramima
Start from the anchor per portion: 40–60 g in a tasting sequence, more for a main course. Everything else is measured against it.Počinje se od sidra po porciji: 40–60 g u sledu degustacije, više za glavno jelo. Sve ostalo se meri prema njemu.
02
Indices into gramsIndeksi u grame
Grams on the plate = index ÷ 10 × the anchor. The base formula with a 60 g anchor gives base 36 g, sauce 24 g, sharpness 12 g, crust 6 g; then the scale corrects it.Grami na tanjiru = indeks ÷ 10 × sidro. Osnovna formula sa sidrom od 60 g daje osnovu 36 g, sos 24 g, oštrinu 12 g, koru 6 g; posle ispravlja vaga.
03
One component, one reactionJedna komponenta, jedna reakcija
Ingredients on the left, the conditions above the arrow in the order they are performed, each with its number, the place on the right.Sastojci levo, uslovi iznad strelice redom kojim se izvode, svaki sa brojem, mesto desno.
04
Salt by the tableSo po tablici
The anchor mild (dry brine 0.7–1.5 % or a fish brine of 6–7 % for 15–20 min); purée 1.0–1.5 %; sauce 0.8–1.2 % after reduction, measured first when the liquid is already salted; condiments 1.5–3 %; crust 0.5–1 %. The bite lands at 0.8–1.0 %, a dessert at 0.3–0.6 %.Sidro blago (suvo soljenje 0,7–1,5 % ili salamura za ribu 6–7 % na 15–20 min); pire 1,0–1,5 %; sos 0,8–1,2 % posle redukcije, prvo izmeren ako je tečnost već slana; prilozi 1,5–3 %; kora 0,5–1 %. Zalogaj staje na 0,8–1,0 %, desert na 0,3–0,6 %.
05
Acid twiceKiselina dvaput
Every sauce finishes with 1 % of its mass in 5 % vinegar or lemon, then a taste. And one component of its own is sour, most often from the pantry: pickling liquid 10 : 4 : 4 : 1, pickled mustard seed.Svaki sos se završava sa 1 % svoje mase sirćeta od 5 % ili limuna, pa proba. I jedna komponenta je kisela sama, najčešće iz ostave: tečnost za kiseljenje 10 : 4 : 4 : 1, kiselo zrno senfa.
06
Five components at mostNajviše pet komponenti
When a plate has more, nothing is thrown out: ingredients that do the same job become one component. On a palette Modus counts per bite.Kad tanjir ima više, ništa se ne izbacuje: sastojci koji rade isti posao postaju jedna komponenta. Na paleti Modus broji po zalogaju.
07
Fire by the tableVatra po tablici
Tender meat to a core of 55–60 °C, tough meat long at 62–68 °C or braised, white fish 55–60 °C, egg cream 79–83 °C, crust from 115–120 °C. Offal and shellfish to a safe core, measured with a probe.Mekano meso do 55–60 °C u jezgru, tvrdo dugo na 62–68 °C ili pirjano, bela riba 55–60 °C, krem od jaja 79–83 °C, kora od 115–120 °C. Iznutrice i školjke do bezbednog jezgra, mereno sondom.
08
The pantry firstOstava pre jela
Stocks, demi-glace and umami sauce à la Asket go into the pantry without salt and without acid; both go in only in the dish’s own sauce.Temeljci, demiglas i umami sos a la Asket idu u ostavu bez soli i bez kiseline; oboje ulazi tek u sos jela.
09
Every gram has a destinationSvaki gram ima odredište
Trim, bones, liquor and peel each go somewhere named: into a sauce, an oil, a spread, the staff table (M7).Obrezi, kosti, voda i kora idu negde imenovano: u sos, ulje, namaz, na sto osoblja (M7).
10
ExecutionIzvođenje
Quantities for 10 portions with the yield written down; by day (D-2, D-1, before service, service), the station by place, one checkpoint per row.Količine za 10 porcija, sa zapisanim prinosom; po danima (D-2, D-1, pre servisa, servis), stanica po mestu, jedna kontrolna tačka po redu.

03 · The dishesJela

13 dishes,
one way of writing.13 jela,
jedan način zapisa.

Every card shows the dish’s formula and opens the full card: reactions, recipe, how the cook thinks and the execution.Svaka kartica pokazuje formulu jela i otvara celu kartu: reakcije, recept, kako kuvar misli i izvođenje.

01Veliki listVeliki list[P] An₁₀ Fu·Cr₄ Iu·Ac₃ Au₀ / SaCrackling and apple · kale · sour milk · buckwheatČvarak i jabuka · kelj · kiselo mleko · heljda

02Toranj i dimToranj i dim[T] An·Cr₁₀ Fu₇ Iu₃ Ac·Au₂ Au / SaPork loin and lardo · white beans · charred kale · demi-glace · chivesSvinjski kare i lardo · beli pasulj · paljeni kelj · demiglas · vlasac

03NamotajNamotaj[T] An₁₀ Fu₀ Iu₃ Ac₂ Cr₁ Au / SaCeleriac in butter · porcini · pickled celeriac · parsleyCeler u puteru · vrganj · kiseli celer · peršun

04Svitak misliSvitak misli[T] An₁₀ Fu₄ Iu₂ Ac₁ Cr₁ Au₀ / SaBeef tenderloin and brain · parsnip · leek · demi-glaceBiftek i mozak · paškanat · praziluk · demiglas

05PlićakPlićak[T] An₁₀ Fu₅ Iu·Au₁ Ac·Cr₃ Ac₁ / SaPrawns · cucumber · lemon · fennel and radicchio · focacciaKozice · krastavac · limun · komorač i radič · fokača

06KvarnerKvarner[T] An·Cr₁₀ Fu·Iu₆ Fu₂ Ac₁ Au / SaLangoustine · tomato and fennel · leek · cherry tomato · clamsŠkamp · paradajz i komorač · praziluk · čeri · vongole

07BiserBiser[P] An₁₀ Fu·Iu₇ 2Ac₇ Cr₁ Au / SaOyster · passion fruit and pomelo · oyster mousseline · kohlrabiOstriga · marakuja i pomelo · musolina od ostrige · keleraba

08StrpljenjeStrpljenje[T] An₁₀ Fu₅ Iu₃ Ac₁ Cr·Au₁ / Sa (Me)Beef cheek · sweet potato · red wine · mustard and honey · parsley and parmesanJuneći obraz · batat · crno vino · senf i med · peršun i parmezan

09NožNož[T] An₁₀ Fu₀ Iu₃ Iu·Au₁ Ac₂ Cr₁ / SaBeef tenderloin · confit yolk · red onion · caper berries · sunflower seedsJuneći biftek · konfitirano žumance · ljubičasti luk · kapar · suncokret

10Zec i lavZec i lav[T] An₁₀ Fu·Cr₄ Fu·Ac₃ Iu₂ Au₀ / Sa (Me)Rabbit · lion’s mane · baby carrots · bone sauceZec · lavlja griva · bejbi šargarepa · sos od kostiju

11Divlja ružaDivlja ruža[T] An₁₀ Fu₄ Iu₂ Ac₂ Cr·Au₁ / Sa (Me)Sweetbreads · caramelised celeriac · rosehip · carrotJuneće brizle · karamelizovan celer · šipurak · šargarepa

12PašnjakPašnjak[T] An₁₀ Fu₆ Iu₃ Ac·Au₂ Cr₁ / SaLamb · potato and kohlrabi gnocchi · yoghurt and horseradish · spinach · almondJagnjetina · njoke od krompira i kelerabe · jogurt i ren · spanać · badem

13AvgustAvgust[T] An·Cr₁₀ Fu·Cr₂ Iu₂ Ac₁ Ac·Au₁ / Me (Sa)Basque cheesecake · fig in honey · orange · basil · yoghurt and limeBaskijski čizkejk · smokva u medu · narandža · bosiljak · jogurt i limeta

01 / 13[P] palettepaleta

Veliki listVeliki list

Crackling and apple · kale · sour milk · buckwheatČvarak i jabuka · kelj · kiselo mleko · heljda

M1 · The sentenceRečenicaThe Serbian table in one leaf the guest breaks by hand.Srpska trpeza u jednom listu koji gost lomi rukom.

The anchor is the crackling, not the leaf: the leaf is the palette (Fu·Cr) on which the guest builds the bite.Sidro je čvarak, ne list: list je paleta (Fu·Cr) na kojoj gost sklapa zalogaj.

Formula · computed from the gramsFormula · izračunata iz grama

[P] An₁₀ Fu·Cr₄ Iu·Ac₃ Au₀ / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

Zeros and their reasonsNule i razlozi

Au₀The breath is in the spread and the kale: smoked paprika and char.Dah je u namazu i kelju: dimljena paprika i paljenje.

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per bitepo zalogaju; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnCrackling and apple spreadNamaz od čvaraka i jabuke25 g
fire: apple 180 °C / 25 min; onion 40 min on a low flame ▸ hand: coarse grind, short pulses, never a purée ▸ cold: 4 °C, served at 16–18 °Cvatra: jabuka 180 °C / 25 min; luk 40 min na tihoj vatri ▸ ruka: grubo mlevenje, kratko pulsiranje, nikad pire ▸ hladnoća: 4 °C, servira se na 16–18 °C
Fu·CrCrisp buckwheat leafHrskavi list od heljde10 g
fire: cook soft, 25 min ▸ hand: blend, spread 1 mm ▸ air: 70 °C / 6 h ▸ fire: 205 °C / 3–5 svatra: kuvati do mekog, 25 min ▸ ruka: blendovati, razvući na 1 mm ▸ vazduh: 70 °C / 6 h ▸ vatra: 205 °C / 3–5 s
Iu·AcSour milk and burnt kaleKiselo mleko i paljeni kelj8 g
fire: kale straight on the embers to black edges ▸ air: 70 °C / 3 h, ground to powder ▸ hand: whisk the sour milk, dust with the kale at service ▸ cold: 4 °Cvatra: kelj direktno na žaru do crnih ivica ▸ vazduh: 70 °C / 3 h, samleti u prah ▸ ruka: kiselo mleko umutiti, posuti keljom u servisu ▸ hladnoća: 4 °C

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.90 %0,90 %

M7 · ConservationOdržanje

Fat rendered from the cracklings goes into the spread; broken leaves become crumble for the staff table.Mast od topljenja čvaraka ide u namaz; slomljeni listovi postaju krambl za sto osoblja.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Crackling and apple spreadNamaz od čvaraka i jabuke	cracklings 200 g, roasted sour apple 50 g, caramelised onion 50 g, lard 20 g, cider vinegar 5 g, smoked paprika 2 g, salt to 0.9 %, lastčvarci 200 g, pečena kisela jabuka 50 g, karamelizovan crni luk 50 g, mast 20 g, jabukovo sirće 5 g, dimljena paprika 2 g, so do 0,9 %, na kraju
Fu·Cr Crisp buckwheat leafHrskavi list od heljde	buckwheat 150 g, rice 70 g, water 400 ml, salt 2 gheljda 150 g, pirinač 70 g, voda 400 ml, so 2 g
Iu·Ac Sour milk and burnt kaleKiselo mleko i paljeni kelj	cold sour milk 120 g, kale 60 g, salt 1.5 ghladno kiselo mleko 120 g, kelj 60 g, so 1,5 g

MethodPostupak

D-2 · Leaf: cook buckwheat and rice soft, blend, spread 1 mm, dry 6 h at 70 °C, break into leaves. Keep dry in an airtight box.D-2 · List: heljdu i pirinač skuvati do mekog, blendovati, razvući na 1 mm, sušiti 6 h na 70 °C, polomiti u listove. Čuvati suvo u zatvorenoj kutiji.
D-1 · Spread: roast the apple, caramelise the onion, render the lard; grind coarsely with the cracklings, season with vinegar and paprika. Salt last: the cracklings are already salty.D-1 · Namaz: ispeći jabuku, karamelizovati luk, otopiti mast; grubo samleti sa čvarcima, začiniti sirćetom i paprikom. So poslednja: čvarci su već slani.
D-1 · Kale: char on the embers, dry 3 h at 70 °C, grind.D-1 · Kelj: zapeći na žaru, sušiti 3 h na 70 °C, samleti.
Service · Fry the leaf 3–5 s at 205 °C, drain. Whisk the sour milk.Servis · List pržiti 3–5 s na 205 °C, ocediti. Kiselo mleko umutiti.

PlatingTanjiranje

The leaf in the bowl, the spread in a quenelle on the palette, sour milk beside it dusted with burnt kale. The guest breaks the leaf and builds the bite.List u činiji, namaz kao knel na paleti, kiselo mleko pored, posuto paljenim keljom. Gost lomi list i sklapa zalogaj.

How the cook thinksKako kuvar misli

Crackling, apple, kale and sour milk, the Serbian table, on one brittle buckwheat leaf the guest breaks by hand.Čvarak, jabuka, kelj i kiselo mleko, srpska trpeza, na jednom krhkom listu od heljde koji gost lomi rukom.

Start from the guest’s hand: the leaf must be brittle yet carry the spread.Počinje od ruke gosta: list mora biti krhak, a da nosi namaz.
The fat is heavy, so everything else answers it: apple and vinegar cut, sour milk cools, char brings bitterness.Masnoća je velika, pa joj sve ostalo odgovara: jabuka i sirće seku, kiselo mleko hladi, paljenje daje gorko.
On a palette the formula counts per bite: crackling, leaf and sour milk. Three parts, and nothing is missing.Na paleti se formula broji po zalogaju: čvarak, list i kiselo mleko. Tri dela, i ništa ne fali.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-2D-2	Ars · cold stationArs · hladna stanica	Leaf: cook, spread 1 mm, dry 6 h.List: kuvanje, razvlačenje na 1 mm, sušenje 6 h.	Modus measures the thickness in three places before drying.Modus meri debljinu na tri mesta pre sušenja.
D-1D-1	Ars · anchorArs · sidro	Spread and burnt kale.Namaz i paljeni kelj.	Modus tastes the spread: salt last, after the cracklings.Modus proba namaz: so poslednja, posle čvaraka.
ServiceServis	Ars · cold stationArs · hladna stanica	Fry the leaf, whisk the sour milk, build the palette.Prženje lista, kiselo mleko, paleta.	The leaf leaves the fryer last and goes out within a minute.List izlazi iz fritoze poslednji i ide za minut.

02 / 13[T] platetanjir

Toranj i dimToranj i dim

Pork loin and lardo · white beans · charred kale · demi-glace · chivesSvinjski kare i lardo · beli pasulj · paljeni kelj · demiglas · vlasac

M1 · The sentenceRečenicaPork and lardo in layers, with white beans and charred kale.Svinjetina i lardo u slojevima, uz beli pasulj i paljeni kelj.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An·Cr₁₀ Fu₇ Iu₃ Ac·Au₂ Au / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

An·CrPork loin and lardo mille-feuilleMilfej od svinjskog karea i larda60 g
salt: dry brine 1.2 % / 12 h ▸ hand: loin 4 mm, lardo 1 mm, seven layers of loin with lardo between (≈ 3.5 cm) ▸ fire: vacuum, sous vide 62 °C / 4 h ▸ pressure: press 3 kg / 12 h at 4 °C ▸ hand: cubes 3 × 3 cm ▸ fire: plancha 220 °C / 60 s a sideso: suvo soljenje 1,2 % / 12 h ▸ ruka: kare 4 mm, lardo 1 mm, sedam slojeva karea sa lardom između (≈ 3,5 cm) ▸ vatra: vakuum, sous vide 62 °C / 4 h ▸ pritisak: presa 3 kg / 12 h na 4 °C ▸ ruka: kocke 3 × 3 cm ▸ vatra: ploča 220 °C / 60 s po strani
FuWhite bean creamKrem od belog pasulja40 g
time: soak 12 h ▸ fire: simmer 95 °C / 90 min with bay ▸ hand: blend with the oil, fine sieve ▸ fire: hold at 60 °Cvreme: potopiti 12 h ▸ vatra: kuvati 95 °C / 90 min sa lovorom ▸ ruka: blendovati sa uljem, fino sito ▸ vatra: držati na 60 °C
IuDemi-glace à la Asket with plum vinegarDemiglas a la Asket sa sirćetom od šljive15 g
fire: reduce to a shine, hold at 85 °C ▸ acid: 1 % plum vinegar, then taste ▸ salt: 1.0 % after reductionvatra: redukovati do sjaja, držati na 85 °C ▸ kiselina: 1 % sirćeta od šljive, pa proba ▸ so: 1,0 % posle redukcije
Ac·AuCharred kale in butter, pickled mustard seedPaljeni kelj u puteru, kiselo zrno senfa12 g
fire: blanch the leaves 30 s ▸ cold: into ice ▸ fire: embers or plancha 250 °C to black edges, 40 s ▸ fire: foam in butter 20 s ▸ acid: mustard seed over at the passvatra: listove blanširati 30 s ▸ hladnoća: u led ▸ vatra: žar ili ploča 250 °C do crnih ivica, 40 s ▸ vatra: zapeniti u puteru 20 s ▸ kiselina: zrno senfa preko, na pasu
AuChive powderPrah od vlascatracetrag
air: 50 °C / 4 h ▸ hand: grind, sievevazduh: 50 °C / 4 h ▸ ruka: samleti, prosejati

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.98 %0,98 %

M7 · ConservationOdržanje

Loin trim and lardo ends go to the staff table; kale stems into the stock.Obrezi karea i krajevi larda idu na sto osoblja; peteljke kelja u temeljac.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An·Cr Pork loin and lardo mille-feuilleMilfej od svinjskog karea i larda	boneless pork loin 900 g, lardo 200 g, thyme 5 g, salt 11 g (1.2 %), demi-glace to brush 30 gsvinjski kare bez kosti 900 g, lardo 200 g, majčina dušica 5 g, so 11 g (1,2 %), demiglas za premaz 30 g
Fu White bean creamKrem od belog pasulja	dried white beans 200 g, olive oil 60 g, garlic 2 cloves, bay leaf, lemon juice 20 g, salt 1.1 % of the finished creamsuvi beli pasulj 200 g, maslinovo ulje 60 g, beli luk 2 čena, lovor, limunov sok 20 g, so 1,1 % gotove mase
Iu Demi-glace à la Asket with plum vinegarDemiglas a la Asket sa sirćetom od šljive	demi-glace à la Asket (pantry, unsalted) 300 g, plum vinegar 5 % 3 g, salt to 1.0 %demiglas a la Asket (ostava, bez soli) 300 g, sirće od šljive 5 % 3 g, so do 1,0 %
Ac·Au Charred kale in butter, pickled mustard seedPaljeni kelj u puteru, kiselo zrno senfa	kale 300 g, butter 40 g, pickled mustard seed (pantry) 30 g, saltkelj 300 g, puter 40 g, kiselo zrno senfa (ostava) 30 g, so
Au Chive powderPrah od vlasca	chives 50 gvlasac 50 g

MethodPostupak

D-2 · Dry-brine the loin at 1.2 %, 12 h. Soak the beans.D-2 · Kare suvo posoliti sa 1,2 %, 12 h. Pasulj potopiti.
D-1 · Slice the loin 4 mm and the lardo 1 mm, build seven layers, vacuum, 62 °C / 4 h; press under 3 kg overnight in the cold. Cook and blend the beans. Dry the chives 50 °C / 4 h, grind.D-1 · Kare seći na 4 mm, lardo na 1 mm, složiti sedam slojeva, vakumirati, 62 °C / 4 h; presovati pod teretom od 3 kg preko noći na hladnom. Pasulj skuvati i blendovati. Vlasac sušiti 50 °C / 4 h, samleti.
Before service · Cut 3 × 3 cm cubes, two to a skewer. Reduce the demi-glace, 1 % plum vinegar, taste. Blanch the kale.Pre servisa · Seći kocke 3 × 3 cm, dve na ražnjić. Demiglas redukovati, 1 % sirćeta od šljive, probati. Kelj blanširati.
Service · Sear the cubes 60 s a side, brush with demi-glace. Char the kale, foam it in butter, mustard seed over.Servis · Kocke zapeći 60 s po strani, premazati demiglasom. Kelj zapeći, zapeniti u puteru, zrno senfa preko.

PlatingTanjiranje

Bean cream in a sweep, the skewer across it, charred kale beside it with mustard seed, demi-glace in a line, chive powder over the meat.Krem od pasulja potezom, ražnjić preko njega, paljeni kelj pored sa zrnom senfa, demiglas u liniji, prah od vlasca preko mesa.

How the cook thinksKako kuvar misli

Lean loin and lardo pressed into a tower and seared hard; beans give body, charred kale gives smoke and a bitter edge.Posni kare i lardo presovani u kulu i jako zapečeni; pasulj daje telo, paljeni kelj dim i gorku ivicu.

Loin is lean; lardo gives it the fat it lacks, and the press makes one piece of two.Kare je posan; lardo mu daje mast koju nema, a presa od dva pravi jedan komad.
Beans are the quiet part: body without weight.Pasulj je tihi deo: telo bez težine.
The formula asks for acid twice: a drop of plum vinegar in the demi-glace and mustard seed on the kale. Both come from the pantry.Formula traži kiselinu dvaput: kap sirćeta od šljive u demiglasu i zrno senfa na kelju. Oboje dolazi iz ostave.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-2D-2	TerraTerra	Loin and lardo by weight, beans soaked.Kare i lardo po težini, pasulj potopljen.	Terra: loin weight before and after trimming.Terra: težina karea pre i posle obrade.
D-1D-1	Ars · anchorArs · sidro	Layers, vacuum, 62 °C / 4 h, press.Slojevi, vakuum, 62 °C / 4 h, presa.	Modus: the cube holds its shape after the press.Modus: kocka drži oblik posle prese.
ServiceServis	Ars · anchorArs · sidro	Sear, brush, skewer.Zapečenje, premaz, ražnjić.	60 s a side: the crust before the core.60 s po strani: kora pre jezgra.
ServiceServis	Ars · hot stationArs · topla stanica	Charred kale and mustard seed.Paljeni kelj i zrno senfa.	The kale goes on last, still crackling.Kelj ide poslednji, dok još pucketa.

03 / 13[T] platetanjir

NamotajNamotaj

Celeriac in butter · porcini · pickled celeriac · parsleyCeler u puteru · vrganj · kiseli celer · peršun

M1 · The sentenceRečenicaCeleriac confited in butter and rolled, with nothing left over.Koren celera, konfitiran u puteru i namotan, bez ostatka.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu₀ Iu₃ Ac₂ Cr₁ Au / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

Zeros and their reasonsNule i razlozi

Fu₀The reel is both anchor and body; the spread inside it carries the umami (Sa), it is not a base.Kotur je i sidro i telo jela; namaz u njemu nosi umami (Sa), nije osnova.

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnCeleriac ribbons confited in butter, rolledListovi celera konfitirani u puteru, namotani60 g
hand: peel, cut a continuous 2 mm sheet around the root, 3 cm wide, ≈ 1.4 m per reel ▸ fire: confit in butter 85 °C / 25 min ▸ hand: spread, roll into a 6 cm reel ▸ cold: 4 °C / 4 h ▸ fire: sear in butter 180 °C, 90 s a side, bastingruka: oljuštiti, seći neprekinutu traku od 2 mm u krug, široku 3 cm, ≈ 1,4 m po koturu ▸ vatra: konfitirati u puteru 85 °C / 25 min ▸ ruka: namazati, namotati u kotur 6 cm ▸ hladnoća: 4 °C / 4 h ▸ vatra: zapeći na puteru 180 °C, 90 s po strani, prelivati
SaSpread of caramelised celeriac trim and porciniNamaz od karamelizovanih ostataka celera i vrganja10 g
fire: caramelise the trim in butter 160 °C / 30 min ▸ fire: add the porcini and their soaking water, reduce to dry ▸ hand: blend to a smooth pastevatra: ostatke karamelizovati na puteru 160 °C / 30 min ▸ vatra: dodati vrganj i vodu od namakanja, redukovati na suvo ▸ ruka: blendovati u glatku pastu
IuUmami sauce à la Asket with cider vinegarUmami sos a la Asket sa jabukovim sirćetom15 g
fire: reduce to 200 g ▸ hand: mount with cold butter ▸ acid: 1 % cider vinegar, then taste ▸ salt: 1.0 %vatra: redukovati na 200 g ▸ ruka: montirati hladnim puterom ▸ kiselina: 1 % jabukovog sirćeta, pa proba ▸ so: 1,0 %
AcPickled celeriac julienneUkiseljeni celer žilijen10 g
hand: julienne 2 mm ▸ acid: cover with cold pickling liquid, 1 h ▸ cold: 4 °Cruka: žilijen 2 mm ▸ kiselina: preliti hladnom tečnošću za kiseljenje, 1 h ▸ hladnoća: 4 °C
CrCeleriac crispsČips od celera5 g
hand: ribbons 1 mm ▸ fire: fry 160 °C until golden ▸ salt: at once, 1 %ruka: trake 1 mm ▸ vatra: pržiti 160 °C do zlatne ▸ so: odmah, 1 %
AuParsley oilUlje od peršunatracetrag
fire: blanch 10 s ▸ hand: blend 3 min at 60 °C ▸ time: drip overnight through muslinvatra: blanširati 10 s ▸ ruka: blendovati 3 min na 60 °C ▸ vreme: cediti preko noći kroz gazu

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.98 %0,98 %

M7 · ConservationOdržanje

Every part of the root has a destination: peel and trim into the spread, the ends into crisps; the porcini soaking water goes into the spread too.Svaki deo korena ima odredište: kora i ostaci u namaz, krajevi u čips; i voda od namakanja vrganja ide u namaz.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Celeriac ribbons confited in butter, rolledListovi celera konfitirani u puteru, namotani	2 large celeriac (≈ 1.6 kg), butter 300 g, thyme, salt2 velika celera (≈ 1,6 kg), puter 300 g, majčina dušica, so
Sa Spread of caramelised celeriac trim and porciniNamaz od karamelizovanih ostataka celera i vrganja	celeriac trim and peel 400 g, dried porcini 15 g, butter 40 g, salt 1.5 %ostaci i kora celera 400 g, suvi vrganj 15 g, puter 40 g, so 1,5 %
Iu Umami sauce à la Asket with cider vinegarUmami sos a la Asket sa jabukovim sirćetom	umami sauce à la Asket (pantry, unsalted) 600 g, cold butter 15 g, cider vinegar 2 g, salt to 1.0 %umami sos a la Asket (ostava, bez soli) 600 g, hladan puter 15 g, jabukovo sirće 2 g, so do 1,0 %
Ac Pickled celeriac julienneUkiseljeni celer žilijen	celeriac julienne 150 g, cider-vinegar pickling liquid (pantry) 150 gceler žilijen 150 g, tečnost za kiseljenje od jabukovog sirćeta (ostava) 150 g
Cr Celeriac crispsČips od celera	celeriac trim in thin ribbons 200 gostaci celera u tankim trakama 200 g
Au Parsley oilUlje od peršuna	parsley 100 g, neutral oil 250 g (1 : 2.5)peršun 100 g, neutralno ulje 250 g (1 : 2,5)

MethodPostupak

D-1 · Soak the porcini. Peel the celeriac, cut a continuous 2 mm sheet around the root, confit 25 min at 85 °C. Caramelise the trim, add the porcini with their soaking water, blend into the spread. Spread the sheet, roll into 6 cm reels, chill 4 h.D-1 · Vrganj potopiti. Celer oljuštiti, seći neprekinutu traku od 2 mm u krug, konfitirati 25 min na 85 °C. Ostatke karamelizovati, dodati vrganj sa vodom od namakanja, blendovati u namaz. Traku namazati, namotati u koture od 6 cm, hladiti 4 h.
D-1 · Parsley oil; pickled julienne.D-1 · Ulje od peršuna; ukiseljeni žilijen.
Before service · Reduce the sauce, mount with butter, 1 % cider vinegar, taste. Fry the crisps.Pre servisa · Sos redukovati, montirati puterom, 1 % jabukovog sirćeta, probati. Ispržiti čips.
Service · Sear the reels 90 s a side, basting with butter; sauce, pickle, crisps, oil.Servis · Koture zapeći 90 s po strani, prelivati puterom; sos, turšija, čips, ulje.

PlatingTanjiranje

The reel in the centre, sauce beneath it, pickled julienne to one side, crisps on top, drops of parsley oil in the sauce.Kotur u sredini, sos ispod, kiseli celer sa strane, čips na vrhu, kapi ulja od peršuna u sosu.

How the cook thinksKako kuvar misli

One root and everything from it: ribbons confited in butter and rolled into a reel, the trim caramelised into the spread, pickled and fried.Jedan koren i sve iz njega: trake konfitirane u puteru i namotane u kotur, ostaci karamelizovani u namaz, ukiseljeni i prženi.

A plant dish must never read as a side missing its meat: the reel is seared and basted like a steak.Biljno jelo ne sme da izgleda kao prilog kome fali meso: kotur se zapeče i preliva kao odrezak.
One root, four textures: confited, caramelised, pickled, fried.Jedan koren, četiri teksture: konfitiran, karamelizovan, kiseo, pržen.
Porcini and caramel give the depth a bone sauce would give; vinegar in the sauce keeps it from going heavy.Vrganj i karamel daju dubinu koju bi dao sos od kostiju; sirće u sosu ne da mu da oteža.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-1D-1	Ars · anchorArs · sidro	Ribbons, confit, spread, rolling.Trake, konfit, namaz, namotavanje.	Modus: the reel holds after 4 h in the cold.Modus: kotur drži oblik posle 4 h na hladnom.
D-1D-1	Ars · cold stationArs · hladna stanica	Pickle and parsley oil.Turšija i ulje od peršuna.	The oil stays green: blanch 10 s, no longer.Ulje ostaje zeleno: blanširanje 10 s, ne duže.
ServiceServis	Ars · anchorArs · sidro	Sear and baste.Zapečenje i prelivanje.	The crust is golden on both faces before it leaves.Kora je zlatna sa obe strane pre nego što izađe.

04 / 13[T] platetanjir

Svitak misliSvitak misli

Beef tenderloin and brain · parsnip · leek · demi-glaceBiftek i mozak · paškanat · praziluk · demiglas

M1 · The sentenceRečenicaOffal rolled inside meat the guest already loves.Iznutrica umotana u meso koje gost već voli.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu₄ Iu₂ Ac₁ Cr₁ Au₀ / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

Zeros and their reasonsNule i razlozi

Au₀The breath is in the anchor: thyme and lemon zest in the brain.Dah je u sidru: majčina dušica i korica limuna u mozgu.

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnBeef tenderloin and brain rouladeRolada od junećeg bifteka i mozga50 g
cold: soak the brain 12 h, changing the water ▸ fire: poach at 85 °C to a core of 72 °C (≈ 15 min) ▸ fire: toss in butter with thyme and zest ▸ hand: tenderloin 3 mm between film, a 20 × 20 cm square; spread, roll, vacuum ▸ fire: sous vide 56 °C / 2 h ▸ fire: sear 230 °C / 30 s, cut 3 cmhladnoća: mozak potopiti 12 h, menjati vodu ▸ vatra: poširati na 85 °C do 72 °C u jezgru (≈ 15 min) ▸ vatra: kratko propržiti na puteru sa majčinom dušicom i koricom ▸ ruka: biftek 3 mm između folija, kvadrat 20 × 20 cm; namazati, urolati, vakumirati ▸ vatra: sous vide 56 °C / 2 h ▸ vatra: zapeći 230 °C / 30 s, seći 3 cm
FuParsnip creamKrem od paškanata20 g
fire: garlic in the embers 40 min ▸ fire: parsnip simmered in milk 20 min ▸ hand: blend with butter, sieve ▸ salt: 1.2 %vatra: beli luk u žaru 40 min ▸ vatra: paškanat kuvati u mleku 20 min ▸ ruka: blendovati sa puterom, sito ▸ so: 1,2 %
IuDemi-glace à la Asket with Lily MerlotDemiglas a la Asket sa Lily Merlotom8 g
fire: reduce the wine to a quarter ▸ fire: with the demi-glace to a shine ▸ acid: 1 % red wine vinegar, then taste ▸ salt: 1.0 %vatra: vino redukovati na četvrtinu ▸ vatra: sa demiglasom do sjaja ▸ kiselina: 1 % crvenog vinskog sirćeta, pa proba ▸ so: 1,0 %
AcPickled leek ringsKiseli koluti praziluka6 g
hand: rings 3 mm ▸ fire: blanch 20 s ▸ acid: cover with hot pickling liquid, 2 hruka: koluti 3 mm ▸ vatra: blanširati 20 s ▸ kiselina: preliti vrelom tečnošću, 2 h
CrLeek crispsČips od praziluka4 g
hand: julienne 1 mm ▸ fire: fry 150 °C until golden ▸ salt: 1 %ruka: žilijen 1 mm ▸ vatra: pržiti 150 °C do zlatne ▸ so: 1 %

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.94 %0,94 %

M7 · ConservationOdržanje

Tenderloin trim goes to the staff table; the leek is used whole, white and green.Obrezi bifteka idu na sto osoblja; praziluk se koristi ceo, beli i zeleni deo.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Beef tenderloin and brain rouladeRolada od junećeg bifteka i mozga	beef tenderloin 700 g, veal brain 300 g (calf under 12 months, documented origin), butter 30 g, thyme 5 g, zest of 1 lemon, bay leaf, saltjuneći biftek 700 g, teleći mozak 300 g (tele mlađe od 12 meseci, sa dokumentacijom), puter 30 g, majčina dušica 5 g, korica 1 limuna, lovor, so
Fu Parsnip creamKrem od paškanata	parsnip 400 g, ash-roasted garlic 1 head, milk 200 ml, butter 40 g, salt 1.2 %paškanat 400 g, beli luk iz pepela 1 glavica, mleko 200 ml, puter 40 g, so 1,2 %
Iu Demi-glace à la Asket with Lily MerlotDemiglas a la Asket sa Lily Merlotom	demi-glace à la Asket (pantry) 150 g, Lily Merlot 100 ml, red wine vinegar 1.5 g, salt to 1.0 %demiglas a la Asket (ostava) 150 g, Lily Merlot 100 ml, crveno vinsko sirće 1,5 g, so do 1,0 %
Ac Pickled leek ringsKiseli koluti praziluka	white of leek 150 g, pickling liquid (pantry) 150 gbeli deo praziluka 150 g, tečnost za kiseljenje (ostava) 150 g
Cr Leek crispsČips od praziluka	green of leek 200 gzeleni deo praziluka 200 g

MethodPostupak

D-2 · Soak the brain 12 h, changing the water twice.D-2 · Mozak potopiti 12 h, vodu promeniti dvaput.
D-1 · Poach the brain to a core of 72 °C, toss in butter with thyme and zest, cool and mash coarsely. Flatten the tenderloin, spread, roll, vacuum. Pickle the leek white.D-1 · Mozak poširati do 72 °C u jezgru, kratko propržiti na puteru sa majčinom dušicom i koricom, ohladiti i grubo izgnječiti. Biftek istanjiti, namazati, urolati, vakumirati. Beli deo praziluka ukiseliti.
Before service · Roulades 56 °C / 2 h. Parsnip cream. Reduce the wine with the demi-glace, 1 % vinegar, taste. Fry the leek green.Pre servisa · Rolade 56 °C / 2 h. Krem od paškanata. Vino redukovati sa demiglasom, 1 % sirćeta, probati. Zeleni deo praziluka ispržiti.
Service · Sear 30 s, cut 3 cm, plate.Servis · Zapeći 30 s, seći na 3 cm, tanjirati.

PlatingTanjiranje

Two slices of roulade standing, cut face up; a quenelle of parsnip cream; demi-glace in a pool; three pickled leek rings; leek crisps on top.Dva komada rolade uspravno, rezom gore; knel krema od paškanata; demiglas u bari; tri kisela koluta praziluka; čips od praziluka na vrhu.

How the cook thinksKako kuvar misli

Offal the guest rarely orders, rolled inside meat they already love; the cut reveals it only after they have decided to taste.Iznutrica koju gost retko naručuje, umotana u meso koje već voli; rez je otkriva tek kad je odlučio da proba.

Brain is texture, not flavour: silky and mild. Meat the guest knows carries it.Mozak je tekstura, ne ukus: svilen i blag. Nosi ga meso koje gost zna.
The sear lasts seconds: the tenderloin must not cook through, only take a crust and warmth.Zapečenje traje sekunde: biftek ne sme da se ispeče, samo da dobije koru i toplinu.
One leek, two answers: the white pickled for acid, the green fried for crunch.Jedan praziluk, dva odgovora: beli deo ukiseljen za kiselinu, zeleni pržen za hrskavost.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-2D-2	Ars · anchorArs · sidro	Brain into cold water, 12 h.Mozak u hladnu vodu, 12 h.	The water is changed twice.Voda se menja dvaput.
D-1D-1	Ars · anchorArs · sidro	Poach, spread, roll, vacuum.Poširanje, namaz, rolovanje, vakuum.	Modus tastes the brain before rolling.Modus proba mozak pre rolovanja.
Before servicePre servisa	Ars · hot stationArs · topla stanica	Parsnip cream and the sauce.Krem od paškanata i sos.	The sauce: 1 % vinegar, then taste.Sos: 1 % sirćeta, pa proba.
ServiceServis	Ars · anchorArs · sidro	Sear and cut.Zapečenje i rez.	30 s, a 3 cm cut, the core stays pink.30 s, rez 3 cm, jezgro ostaje roze.

05 / 13Working draftRadna verzija[T] platetanjir

PlićakPlićak

Prawns · cucumber · lemon · fennel and radicchio · focacciaKozice · krastavac · limun · komorač i radič · fokača

M1 · The sentenceRečenicaRaw prawns on cucumber, with lemon and a crisp garden.Sirove kozice na krastavcu, sa limunom i hrskavom baštom.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu₅ Iu·Au₁ Ac·Cr₃ Ac₁ / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnPrawn tartareTartar od kozica50 g
cold: ≤ 2 °C from delivery to plate ▸ salt: brine 6 % / 10 min ▸ cold: on ice ▸ hand: 5 mm dice by knife ▸ hand: dress with oil, zest and shallot just before servicehladnoća: ≤ 2 °C od prijema do tanjira ▸ so: salamura 6 % / 10 min ▸ hladnoća: na ledu ▸ ruka: kockice 5 mm nožem ▸ ruka: začiniti uljem, koricom i ljutikom neposredno pred servis
FuPressed cucumber basePodloga od presovanog krastavca25 g
hand: peel, ribbons 2 mm ▸ pressure: vacuum, 2 cycles ▸ cold: 4 °C ▸ hand: lay an 8 × 4 cm rectangleruka: ljuštiti, trake 2 mm ▸ pritisak: vakuum, 2 ciklusa ▸ hladnoća: 4 °C ▸ ruka: složiti pravougaonik 8 × 4 cm
Iu·AuBasil oil broken with lemonUlje od bosiljka razbijeno limunom5 g
fire: blanch 10 s ▸ hand: blend 3 min at 60 °C ▸ time: drip overnight through muslin ▸ acid: at service break with lemon 2 : 1, do not emulsifyvatra: blanširati 10 s ▸ ruka: blendovati 3 min na 60 °C ▸ vreme: cediti preko noći kroz gazu ▸ kiselina: u servisu razbiti limunom 2 : 1, ne emulgovati
AcLemon gelGel od limuna4 g
fire: boil with the agar 2 min ▸ cold: set 1 h ▸ hand: blend to a smooth gelvatra: prokuvati sa agarom 2 min ▸ hladnoća: stegnuti 1 h ▸ ruka: blendovati u glatki gel
Ac·CrFennel, kohlrabi, radicchio and rocket, with focaccia leavesSalatica od komorača, kelerabe, radiča i rukole, sa listovima fokače15 g
hand: fennel and kohlrabi 1 mm, radicchio and rocket torn ▸ cold: ice water 10 min ▸ hand: focaccia 2 mm ▸ fire: 160 °C / 8 min until golden ▸ acid: dressing of oil 2 : lemon 1 with chopped olives, at the last secondruka: komorač i keleraba na 1 mm, radič i rukola cepani ▸ hladnoća: ledena voda 10 min ▸ ruka: fokača na 2 mm ▸ vatra: 160 °C / 8 min do zlatne ▸ kiselina: dresing ulje 2 : limun 1 sa seckanim maslinama, u poslednjoj sekundi

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.82 %0,82 %

M7 · ConservationOdržanje

Prawn heads and shells go to the pantry for oil and stock; yesterday’s focaccia becomes the leaves.Glave i ljuske kozica idu u ostavu, za ulje i temeljac; jučerašnja fokača postaje listovi.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Prawn tartareTartar od kozica	fresh Adriatic prawns 1.2 kg in the shell (≈ 500 g clean), same-day catch, olive oil 30 g, zest of 1 lemon, shallot 20 g, saltsveže jadranske kozice 1,2 kg sa ljuskom (≈ 500 g očišćeno), ulov istog dana, maslinovo ulje 30 g, korica 1 limuna, ljutika 20 g, so
Fu Pressed cucumber basePodloga od presovanog krastavca	cucumbers 3, salt 2 gkrastavci 3, so 2 g
Iu·Au Basil oil broken with lemonUlje od bosiljka razbijeno limunom	basil 100 g, olive oil 250 g (1 : 2.5), lemon juice at service (oil 2 : lemon 1), saltbosiljak 100 g, maslinovo ulje 250 g (1 : 2,5), limunov sok u servisu (ulje 2 : limun 1), so
Ac Lemon gelGel od limuna	lemon juice 100 g, water 100 g, sugar 40 g, agar 2.4 g (1 %), salt 0.5 glimunov sok 100 g, voda 100 g, šećer 40 g, agar 2,4 g (1 %), so 0,5 g
Ac·Cr Fennel, kohlrabi, radicchio and rocket, with focaccia leavesSalatica od komorača, kelerabe, radiča i rukole, sa listovima fokače	fennel 1, kohlrabi 1, radicchio 1 head, rocket 50 g, day-old focaccia 150 g, black olives 40 g, olive oil 40 g, lemon juice 20 g, saltkomorač 1, keleraba 1, radič 1 glavica, rukola 50 g, jučerašnja fokača 150 g, crne masline 40 g, maslinovo ulje 40 g, limunov sok 20 g, so

MethodPostupak

D-1 · Basil oil; drip overnight. Lemon gel: boil, set, blend.D-1 · Ulje od bosiljka; cediti preko noći. Gel od limuna: prokuvati, stegnuti, blendovati.
Before service · Clean the prawns, brine 6 % / 10 min, onto ice. Press the cucumber. Bake the focaccia leaves. Salad into ice water.Pre servisa · Kozice očistiti, salamura 6 % / 10 min, na led. Krastavac presovati. Ispeći listove fokače. Salatu u ledenu vodu.
Service · Dice the prawns by knife and dress. Cucumber rectangle, tartare on it, the salad dressed at the last second with the focaccia, gel dots, basil oil broken with lemon around.Servis · Kozice iseckati nožem i začiniti. Pravougaonik od krastavca, tartar na njemu, salatica začinjena u poslednjoj sekundi sa fokačom, tačke gela, ulje od bosiljka razbijeno limunom oko.

PlatingTanjiranje

A cucumber rectangle with the prawn tartare on it, the salad and focaccia leaves over, dots of lemon gel, basil oil broken with lemon around the base.Pravougaonik od krastavca, tartar od kozica na njemu, salatica i listovi fokače preko, tačke gela od limuna, ulje od bosiljka razbijeno limunom oko podloge.

How the cook thinksKako kuvar misli

Prawn tartare on a bed of pressed cucumber: cold, clean and sour, with a garden of crisp leaves and toasted focaccia.Tartar od kozica na podlozi od presovanog krastavca: hladno, čisto i kiselo, sa baštom hrskavog lišća i tostiranom fokačom.

Raw prawn needs cold, salt and acid, nothing else: the brine seasons it from inside, the lemon from outside.Sirova kozica traži hladnoću, so i kiselinu, ništa više: salamura je začini iznutra, limun spolja.
The cucumber is the base, not a garnish: pressed under vacuum it holds the tartare and keeps it cold.Krastavac je podloga, ne ukras: presovan pod vakuumom drži tartar i čuva ga hladnim.
The garden and the focaccia are one crunch: fresh and toasted in the same forkful.Bašta i fokača su jedna hrskavost: sveže i tostirano u istom zalogaju.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
MorningJutro	TerraTerra	Prawns from the morning catch, on ice.Kozice iz jutarnjeg ulova, na ledu.	Terra: weight in the shell and clean.Terra: težina sa ljuskom i očišćeno.
Before servicePre servisa	Ars · anchorArs · sidro	Clean, brine, ice.Čišćenje, salamura, led.	6 % / 10 min, not a minute more.6 % / 10 min, ni minut duže.
ServiceServis	Ars · cold stationArs · hladna stanica	Cucumber, salad, gel, oil.Krastavac, salatica, gel, ulje.	The dressing goes on at the last second.Dresing ide u poslednjoj sekundi.
ServiceServis	Ars · anchorArs · sidro	Dice and dress the tartare.Seckanje i začin tartara.	Modus: the tartare leaves at 4 °C.Modus: tartar izlazi na 4 °C.

06 / 13Working draftRadna verzija[T] platetanjir

KvarnerKvarner

Langoustine · tomato and fennel · leek · cherry tomato · clamsŠkamp · paradajz i komorač · praziluk · čeri · vongole

M1 · The sentenceRečenicaKvarner on a plate: grilled langoustine, tomato and clams alla buzara.Kvarner na tanjiru: škamp sa grila, paradajz i vongole na buzaru.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An·Cr₁₀ Fu·Iu₆ Fu₂ Ac₁ Au / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

An·CrGrilled langoustine, buzara crumbsŠkamp sa grila, mrvice buzare90 g
hand: split lengthwise, devein ▸ salt: brine 7 % / 15 min ▸ cold: on ice ▸ fire: embers or plancha 250 °C, 40 s shell side + 20 s flesh ▸ time: rest 30 s ▸ fire: crumbs 160 °C / 6 min with the garlic ▸ hand: parsley and crumbs over at the last secondruka: raseći uzduž, očistiti crevo ▸ so: salamura 7 % / 15 min ▸ hladnoća: na ledu ▸ vatra: žar ili ploča 250 °C, 40 s na oklopu + 20 s na mesu ▸ vreme: odmor 30 s ▸ vatra: mrvice 160 °C / 6 min sa belim lukom ▸ ruka: peršun i mrvice preko u poslednjoj sekundi
Fu·IuReduction of tomato, red onion and fennelRedukcija soka od paradajza, ljubičastog luka i komorača50 g
fire: sweat the onion and fennel 10 min ▸ fire: tomatoes 30 min ▸ hand: strain through muslin without pressing ▸ fire: reduce to a third ▸ acid: 1 % white wine vinegar, then taste ▸ salt: 1.0 %vatra: luk i komorač dinstati 10 min ▸ vatra: paradajz 30 min ▸ ruka: procediti kroz gazu, bez pritiskanja ▸ vatra: redukovati na trećinu ▸ kiselina: 1 % belog vinskog sirćeta, pa proba ▸ so: 1,0 %
FuConfit leekKonfitirani praziluk15 g
fire: confit in oil 90 °C / 40 min ▸ hand: cut 4 cm barrels ▸ fire: char on the grill 30 svatra: konfitirati u ulju 90 °C / 40 min ▸ ruka: seći valjke 4 cm ▸ vatra: zapeći na žaru 30 s
AcCharred cherry tomatoesPaljeni čeri paradajz12 g
fire: torch or embers 250 °C until the skin splits, 60 s ▸ salt: flaky salt 1.5 % ▸ acid: a drop of vinegarvatra: brener ili žar 250 °C dok kora ne pukne, 60 s ▸ so: krupna so 1,5 % ▸ kiselina: kap sirćeta
AuSmoked leek oilUlje od dimljenog prazilukatracetrag
air and smoke: cold smoke 20 min ▸ fire: char black ▸ hand: blend with the oil 1 : 2 at 60 °C ▸ time: drip overnightvazduh i dim: hladni dim 20 min ▸ vatra: zapeći do crnog ▸ ruka: blendovati sa uljem 1 : 2 na 60 °C ▸ vreme: cediti preko noći
SaClams with buzara foamVongole sa penom od buzare20 g
cold: purge 1 h in salted water ▸ fire: open covered with the wine and garlic until all are open, ≈ 3–4 min; discard any that stay closed ▸ hand: strain the juice, 0.5 % lecithin, froth with a stick blender ▸ hand: clam meat into the foam at the last minutehladnoća: čistiti 1 h u slanoj vodi ▸ vatra: otvoriti poklopljeno sa vinom i belim lukom dok se sve ne otvore, ≈ 3–4 min; zatvorene baciti ▸ ruka: sok procediti, 0,5 % lecitina, penasti štapnim mikserom ▸ ruka: meso školjki u penu u poslednjem minutu

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.87 %0,87 %

M7 · ConservationOdržanje

The clam juice becomes the foam; the leek greens go into the smoked oil; tomato skins and the fennel trim into the stock.Sok vongola postaje pena; zeleni deo praziluka ide u dimljeno ulje; kore paradajza i obrezi komorača u temeljac.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An·Cr Grilled langoustine, buzara crumbsŠkamp sa grila, mrvice buzare	10 large Adriatic langoustines (80–100 g), olive oil; crumbs: focaccia crumbs 60 g, garlic 2 cloves, parsley 10 g, olive oil 30 g10 velikih jadranskih škampa (80–100 g), maslinovo ulje; mrvice: prezle od fokače 60 g, beli luk 2 čena, peršun 10 g, maslinovo ulje 30 g
Fu·Iu Reduction of tomato, red onion and fennelRedukcija soka od paradajza, ljubičastog luka i komorača	ripe tomatoes 2.3 kg, red onion 1, fennel 1 head, olive oil 40 g, white wine vinegar 5 g, saltzreo paradajz 2,3 kg, ljubičasti luk 1, komorač 1 glava, maslinovo ulje 40 g, belo vinsko sirće 5 g, so
Fu Confit leekKonfitirani praziluk	young leeks 5, olive oil 300 g, thyme, saltmladi praziluk 5 kom, maslinovo ulje 300 g, majčina dušica, so
Ac Charred cherry tomatoesPaljeni čeri paradajz	cherry tomatoes on the vine 300 g, olive oil, flaky salt, a drop of white wine vinegarčeri paradajz na grani 300 g, maslinovo ulje, krupna so, kap belog vinskog sirćeta
Au Smoked leek oilUlje od dimljenog praziluka	green of leek 200 g, neutral oil 400 gzeleni deo praziluka 200 g, neutralno ulje 400 g
Sa Clams with buzara foamVongole sa penom od buzare	clams 600 g from a registered dispatch centre, with a health mark, white wine 100 ml, garlic 2 cloves, parsley, olive oil 30 g, soy lecithin 1 gvongole (kućice) 600 g iz registrovanog otpremnog centra, sa zdravstvenom oznakom, belo vino 100 ml, beli luk 2 čena, peršun, maslinovo ulje 30 g, sojin lecitin 1 g

MethodPostupak

D-1 · Smoked leek oil, drip overnight. Confit the leeks.D-1 · Ulje od dimljenog praziluka, cediti preko noći. Praziluk konfitirati.
Before service · Tomato reduction: sweat, simmer, strain, reduce, 1 % vinegar, taste. Purge the clams. Toast the crumbs. Split the langoustines, 7 % brine for 15 min, then onto ice.Pre servisa · Redukcija paradajza: dinstati, kuvati, procediti, redukovati, 1 % sirćeta, probati. Vongole čistiti. Ispeći mrvice. Škampe raseći, salamura 7 % na 15 min, pa na led.
Service · Open the clams, froth the juice. Grill the langoustine 40 + 20 s, rest 30 s. Char the leek and the tomatoes. Reduction, leek, tomatoes, langoustine with crumbs, foam with clams, oil dots.Servis · Otvoriti vongole, napeniti sok. Škamp na žar 40 + 20 s, odmor 30 s. Zapeći praziluk i čeri. Redukcija, praziluk, čeri, škamp sa mrvicama, pena sa vongolama, tačke ulja.

PlatingTanjiranje

The reduction in the centre of a deep plate, the langoustine on it under buzara crumbs; a barrel of leek and charred tomatoes beside them; clams in the foam; dots of smoked leek oil around.Redukcija u sredini dubokog tanjira, škamp preko, posut mrvicama buzare; valjak praziluka i paljeni čeri sa strane; vongole u peni; tačke ulja od dimljenog praziluka oko.

How the cook thinksKako kuvar misli

Grilled langoustine in a reduction of tomato, red onion and fennel; clams alla buzara as a foam, leek two ways and charred cherry tomatoes.Škamp sa grila u redukciji paradajza, ljubičastog luka i komorača; vongole na buzaru kao pena, praziluk na dva načina i paljeni čeri.

The langoustine is the most expensive thing on the plate, so it goes last: the plate is set, then it is called.Škamp je najskuplji na tanjiru, pa ide poslednji: tanjir je postavljen, pa se poziva škamp.
Buzara is Kvarner’s way with shellfish: wine, garlic, parsley and crumbs. The crumbs give the dish the crunch it would otherwise lack.Buzara je kvarnerski način sa školjkama: vino, beli luk, peršun i mrvice. Mrvice daju jelu hrskavost koju inače ne bi imalo.
The clams salt the plate: their juice is the sea of the dish, so the reduction itself stays gentle.Vongole sole tanjir: njihov sok je more jela, pa redukcija sama ostaje blaga.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
MorningJutro	TerraTerra	Langoustines from the morning catch; clams from a registered dispatch centre.Škampi iz jutarnjeg ulova; vongole iz registrovanog otpremnog centra.	Alive, on ice; the clams closed, with a health mark.Živi, na ledu; vongole zatvorene, sa zdravstvenom oznakom.
Before servicePre servisa	Ars · hot stationArs · topla stanica	Reduction and confit leek.Redukcija i konfitirani praziluk.	Modus: the reduction at 1.0 % salt and 1 % vinegar.Modus: redukcija na 1,0 % soli i 1 % sirćeta.
ServiceServis	Ars · hot stationArs · topla stanica	Foam, tomatoes, oil.Pena, čeri, ulje.	The foam is made per order: it falls in two minutes.Pena se pravi po porudžbini: pada za dva minuta.
ServiceServis	Ars · anchorArs · sidro	Langoustine on the embers.Škamp na žar.	The plate is set before the langoustine is called.Tanjir je postavljen pre nego što se pozove škamp.

07 / 13Working draftRadna verzija[P] palettepaleta

BiserBiser

Oyster · passion fruit and pomelo · oyster mousseline · kohlrabiOstriga · marakuja i pomelo · musolina od ostrige · keleraba

M1 · The sentenceRečenicaThe oyster twice, raw and as a mousseline, with tropical fruit.Ostriga dvaput, sirova i kao musolina, uz tropsko voće.

A palette: the guest builds two bites, the raw oyster with its salsa and the mousseline with crisps and pickle. Modus counts per bite.Paleta: gost sklapa dva zalogaja, sirovu ostrigu sa salsom i musolinu sa čipsom i turšijom. Modus broji po zalogaju.

Formula · computed from the gramsFormula · izračunata iz grama

[P] An₁₀ Fu·Iu₇ 2Ac₇ Cr₁ Au / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per bitepo zalogaju; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnOysterOstriga15 g
cold: open at 4 °C, keep the liquor ▸ hand: free the muscle, return it to the shellhladnoća: otvarati na 4 °C, sačuvati vodu ▸ ruka: odvojiti mišić, vratiti u ljusku
AcPassion fruit, dragon fruit and pomelo salsaSalsa od marakuje, pitaje i pomela6 g
hand: dragon fruit and pomelo in 3 mm dice, passion fruit pulp with the seeds ▸ acid: dressed with the oyster liquor, no sugar ▸ cold: 15 min before serviceruka: pitaja i pomelo kockice 3 mm, pulpa marakuje sa semenkama ▸ kiselina: preliv sa vodom ostrige, bez šećera ▸ hladnoća: 15 min pre servisa
AuFig leaf oilUlje od lista smokvetracetrag
fire: toast the leaves dry 10 s ▸ hand: blend with the oil at 60 °C ▸ time: drip overnightvatra: listove suvo propržiti 10 s ▸ ruka: blendovati sa uljem na 60 °C ▸ vreme: cediti preko noći
Fu·IuConfit oyster mousseline with lemonMusolina od konfitirane ostrige sa limunom10 g
fire: confit the oysters in oil 55 °C / 6 min ▸ cold: cool the confit oil to 25 °C ▸ hand: blend with the yolk, the oil in a stream ▸ acid: lemon, then taste ▸ cold: 4 °C, served at 10 °Cvatra: ostrige konfitirati u ulju 55 °C / 6 min ▸ hladnoća: ulje od konfitiranja ohladiti na 25 °C ▸ ruka: blendovati sa žumancetom, ulje u mlazu ▸ kiselina: limun, pa proba ▸ hladnoća: 4 °C, servira se na 10 °C
CrParsley-root crispsČips od korena peršuna2 g
hand: 1 mm flakes on a mandoline ▸ fire: fry 150 °C ▸ salt: 1 %ruka: ljuspice 1 mm na mandolini ▸ vatra: pržiti 150 °C ▸ so: 1 %
AcPickled kohlrabiUkiseljena keleraba4 g
hand: 4 mm dice ▸ pressure: vacuum with the liquid, 2 cycles (quick pickle)ruka: kockice 4 mm ▸ pritisak: vakuum sa tečnošću, 2 ciklusa (brzo kiseljenje)

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.95 %0,95 %

M7 · ConservationOdržanje

The oyster liquor goes into the salsa; the confit oil goes into the mousseline.Voda ostrige ide u salsu; ulje od konfitiranja ide u musolinu.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An OysterOstriga	10 live oysters (Ston) with a health mark, the liquor kept10 živih ostriga (Ston) sa zdravstvenom oznakom, voda sačuvana
Ac Passion fruit, dragon fruit and pomelo salsaSalsa od marakuje, pitaje i pomela	passion fruit 3, dragon fruit ½, pomelo 4 segments, oyster liquor 20 g, olive oil 10 g, shallot 5 gmarakuja 3, pitaja ½, pomelo 4 kriške, voda ostrige 20 g, maslinovo ulje 10 g, ljutika 5 g
Au Fig leaf oilUlje od lista smokve	fig leaves 60 g, neutral oil 180 g (1 : 3)listovi smokve 60 g, neutralno ulje 180 g (1 : 3)
Fu·Iu Confit oyster mousseline with lemonMusolina od konfitirane ostrige sa limunom	oysters 6, olive oil 100 g, pasteurised yolk 1, lemon juice 8 g, saltostrige 6, maslinovo ulje 100 g, pasterizovano žumance 1, limunov sok 8 g, so
Cr Parsley-root crispsČips od korena peršuna	parsley root 300 gkoren peršuna 300 g
Ac Pickled kohlrabiUkiseljena keleraba	kohlrabi 1, pickling liquid (pantry) 150 gkeleraba 1, tečnost za kiseljenje (ostava) 150 g

MethodPostupak

D-1 · Fig leaf oil, drip overnight.D-1 · Ulje od lista smokve, cediti preko noći.
Before service · Confit 6 oysters at 55 °C / 6 min, blend into the mousseline with yolk and lemon. Parsley-root crisps. Kohlrabi under vacuum. Salsa 15 min before service.Pre servisa · 6 ostriga konfitirati na 55 °C / 6 min, blendovati u musolinu sa žumancetom i limunom. Čips od korena peršuna. Keleraba pod vakuumom. Salsa 15 min pre servisa.
Service · Open the oyster, free it, salsa over, two drops of oil. Mousseline on the palette, crisps and kohlrabi on it.Servis · Ostrigu otvoriti, odvojiti, salsa preko, dve kapi ulja. Musolina na paleti, čips i keleraba na njoj.

PlatingTanjiranje

A palette. The oyster in the hollow, salsa over it, two drops of fig leaf oil. A round of mousseline on the palette, parsley-root flakes and kohlrabi on it.Paleta. Ostriga u udubljenju, salsa preko, dve kapi ulja od lista smokve. Krug musoline na paleti, ljuspice od korena peršuna i kocke kelerabe na njoj.

How the cook thinksKako kuvar misli

One oyster raw under a salsa of passion fruit, dragon fruit and pomelo; a second confited into a mousseline, with parsley-root crisps and pickled kohlrabi.Jedna ostriga sirova, pod salsom od marakuje, pitaje i pomela; druga konfitirana u musolinu, sa čipsom od korena peršuna i ukiseljenom kelerabom.

In the first bite the oyster is neither cooked nor masked; the second shows what it becomes when it is cooked.U prvom zalogaju ostriga se ne kuva i ne maskira; drugi pokazuje šta postaje kad se kuva.
Passion fruit and pomelo are the acid, dragon fruit the cool sweetness: no sugar is added.Marakuja i pomelo su kiselina, pitaja svežina i slatko: šećer se ne dodaje.
Two bites of three parts each: on a palette, that is the right measure.Dva zalogaja po tri dela: na paleti je to prava mera.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
Before servicePre servisa	Ars · anchorArs · sidro	Confit and mousseline.Konfit i musolina.	Modus tastes the mousseline: lemon, then salt.Modus proba musolinu: limun, pa so.
Before servicePre servisa	Ars · cold stationArs · hladna stanica	Crisps, kohlrabi, salsa.Čips, keleraba, salsa.	The salsa 15 min before service, no sooner.Salsa 15 min pre servisa, ne pre.
ServiceServis	Ars · anchorArs · sidro	Open the oyster.Otvaranje ostrige.	The oyster goes last and the palette leaves at once.Ostriga ide poslednja i paleta odmah izlazi.

08 / 13Working draftRadna verzija[T] platetanjir

StrpljenjeStrpljenje

Beef cheek · sweet potato · red wine · mustard and honey · parsley and parmesanJuneći obraz · batat · crno vino · senf i med · peršun i parmezan

M1 · The sentenceRečenicaThe toughest muscle, cooked for hours, becomes the softest bite.Najtvrđi mišić, kuvan satima, postaje najmekši zalogaj menija.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu₅ Iu₃ Ac₁ Cr·Au₁ / Sa (Me)

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnSlow-cooked beef cheekSporo kuvani juneći obraz60 g
salt: dry brine 1.2 % / 12 h ▸ fire: sear 220 °C on all sides ▸ fire: boil the wine down by half with the stock, cool ▸ fire: sous vide 68 °C / 36 h with the liquid and vegetables ▸ cold: cool in the liquid, portions of 60 gso: suvo soljenje 1,2 % / 12 h ▸ vatra: zapeći 220 °C sa svih strana ▸ vatra: vino ukuvati do pola sa temeljcem, ohladiti ▸ vatra: sous vide 68 °C / 36 h sa tečnošću i povrćem ▸ hladnoća: ohladiti u tečnosti, porcije od 60 g
FuSweet potato creamKrem od batata30 g
fire: bake in the skin 190 °C / 50 min ▸ hand: blend with butter, sieve ▸ salt: 1.2 %vatra: peći u kori 190 °C / 50 min ▸ ruka: blendovati sa puterom, sito ▸ so: 1,2 %
IuRed wine sauceSos od crvenog vina15 g
fire: strain, skim, reduce to 200 g ▸ hand: mount with cold butter ▸ acid: 1 % red wine vinegar, then taste ▸ salt: measure first, add only up to 1.0 %vatra: procediti, skinuti mast, redukovati na 200 g ▸ ruka: montirati hladnim puterom ▸ kiselina: 1 % crvenog vinskog sirćeta, pa proba ▸ so: prvo izmeriti, dodati samo do 1,0 %
AcMustard and honey dressingSenf-med dresing6 g
hand: whisk, the oil in a stream ▸ acid: oil 2 : acid 1ruka: umutiti, ulje u mlazu ▸ kiselina: ulje 2 : kiselina 1
Cr·AuCrust of parsley, dried parmesan and onion crispsKrast od peršuna, sušenog parmezana i čipsa od luka6 g
air: grated parmesan dried 60 °C / 2 h ▸ fire: onion rings 1 mm, fried 150 °C ▸ hand: ground into a coarse crumb with the parsley ▸ fire: under the salamander on the cheek, 30 svazduh: rendani parmezan sušiti 60 °C / 2 h ▸ vatra: luk na kolutove 1 mm, pržiti 150 °C ▸ ruka: samleti u krupnu mrvicu sa peršunom ▸ vatra: pod salamanderom na obrazu, 30 s

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.97 %0,97 %

M7 · ConservationOdržanje

The cooking liquid becomes the sauce; the vegetables from the bag go to the staff table.Tečnost od kuvanja postaje sos; povrće iz kese ide na sto osoblja.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Slow-cooked beef cheekSporo kuvani juneći obraz	beef cheeks 1.5 kg (≈ 6, yield about 55 %), red wine 500 ml, unsalted stock 1 l, vegetables 300 g, tomato paste 20 g, bay, juniper, salt 1.2 %juneći obrazi 1,5 kg (≈ 6, prinos oko 55 %), crno vino 500 ml, temeljac bez soli 1 l, povrće 300 g, paradajz pire 20 g, lovor, kleka, so 1,2 %
Fu Sweet potato creamKrem od batata	sweet potato 800 g, butter 60 g, salt 1.2 %batat 800 g, puter 60 g, so 1,2 %
Iu Red wine sauceSos od crvenog vina	cooking liquid 600 ml, red wine 200 ml, red wine vinegar 2 g, cold butter 20 gtečnost od kuvanja 600 ml, crno vino 200 ml, crveno vinsko sirće 2 g, hladan puter 20 g
Ac Mustard and honey dressingSenf-med dresing	Dijon 30 g, wholegrain mustard 30 g, honey 20 g, cider vinegar 30 g, oil 60 g, saltDižon 30 g, senf u zrnu 30 g, med 20 g, jabukovo sirće 30 g, ulje 60 g, so
Cr·Au Crust of parsley, dried parmesan and onion crispsKrast od peršuna, sušenog parmezana i čipsa od luka	parsley 40 g, parmesan 60 g, onions 2, butter 30 gperšun 40 g, parmezan 60 g, crni luk 2, puter 30 g

MethodPostupak

D-3 · Dry-brine the cheeks at 1.2 %, 12 h.D-3 · Obraze suvo posoliti sa 1,2 %, 12 h.
D-2 · Sear; boil the wine down by half with the stock and cool; vacuum with the vegetables, 68 °C / 36 h.D-2 · Zapeći; vino ukuvati do pola sa temeljcem i ohladiti; vakumirati sa povrćem, 68 °C / 36 h.
D-1 · Cool in the liquid; portions of 60 g. Reduce the liquid into the sauce. Dry the parmesan, fry the onion, grind the crust.D-1 · Ohladiti u tečnosti; porcije od 60 g. Tečnost redukovati u sos. Osušiti parmezan, ispržiti luk, samleti koru.
Before service · Sweet potato cream. Dressing.Pre servisa · Krem od batata. Dresing.
Service · Warm the cheek in the sauce, crust under the salamander 30 s. Cream, cheek, sauce, dressing in dots.Servis · Obraz zagrejati u sosu, kora pod salamanderom 30 s. Krem, obraz, sos, dresing u tačkama.

PlatingTanjiranje

Sweet potato cream in a sweep, the cheek in the centre with the green crust on top, red wine sauce around it, dots of mustard and honey dressing.Krem od batata potezom, obraz u sredini sa zelenom korom na vrhu, sos od crvenog vina oko, tačke senf-med dresinga.

How the cook thinksKako kuvar misli

Beef cheek cooked for a day and a half, sweet potato cream, a red wine sauce, a sharp mustard and honey dressing and a green crust of parsley, parmesan and onion.Juneći obraz kuvan dan i po, krem od batata, sos od crvenog vina, oštar senf-med dresing i zelena kora od peršuna, parmezana i luka.

Patience is the technique: 36 hours at 68 °C turn collagen into gelatine without drying the fibres.Strpljenje je tehnika: 36 sati na 68 °C pretvara kolagen u želatin, a vlakna se ne isuše.
Sweet potato is sweet and the sauce is deep, so the mustard and honey dressing and a drop of vinegar keep the plate awake.Batat je sladak, a sos dubok, pa senf-med dresing i kap sirćeta drže tanjir budnim.
The crust carries parmesan for salt and umami, parsley for breath, onion for crunch: one component, three jobs.Kora nosi parmezan za so i umami, peršun za dah, luk za hrskavost: jedna komponenta, tri posla.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-3D-3	Ars · anchorArs · sidro	Dry brine.Suvo soljenje.	1.2 % of the weight, 12 h.1,2 % težine, 12 h.
D-2D-2	Ars · anchorArs · sidro	Sear and vacuum, 68 °C / 36 h.Zapečenje i vakuum, 68 °C / 36 h.	Slow work runs without hands: the bath, not the cook.Spor posao radi bez ruku: kupka, ne kuvar.
D-1D-1	Ars · hot stationArs · topla stanica	Sauce and crust.Sos i kora.	Modus: the sauce at 1.0 % salt and 1 % vinegar.Modus: sos na 1,0 % soli i 1 % sirćeta.
ServiceServis	Ars · anchorArs · sidro	Warm, crust, plate.Zagrevanje, kora, tanjir.	The crust goes on last, 30 s.Kora ide poslednja, 30 s.

09 / 13Working draftRadna verzija[T] platetanjir

NožNož

Beef tenderloin · confit yolk · red onion · caper berries · sunflower seedsJuneći biftek · konfitirano žumance · ljubičasti luk · kapar · suncokret

M1 · The sentenceRečenicaThe meat never sees fire: only a knife and a hand.Meso bez vatre: samo nož i ruka.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu₀ Iu₃ Iu·Au₁ Ac₂ Cr₁ / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 0 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

Zeros and their reasonsNule i razlozi

Fu₀The tartare stands alone; the yolk is its sauce.Tartar stoji sam; žumance je njegov sos.
M4 · Iu without acidM4 · Iu bez kiselineThe acid of the sauce lives in the tartare itself: lemon, gherkins and mustard.Kiselina sosa živi u samom tartaru: limun, kornišoni i senf.

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnBeef tenderloin tartare, twelve standard partsTartar od junećeg bifteka, dvanaest standardnih delova70 g
fire: blanch the cleaned piece 10 s in boiling water, into ice ▸ cold: meat, tools and bowl in the freezer 20 min ▸ hand: 4 mm dice by knife, never a machine ▸ hand: season just before service, 30 s of mixing ▸ cold: served at 4 °Cvatra: očišćen komad blanširati 10 s u ključaloj vodi, u led ▸ hladnoća: meso, alat i činija u zamrzivač 20 min ▸ ruka: kockice 4 mm nožem, nikad mašinom ▸ ruka: začiniti neposredno pred servis, 30 s mešanja ▸ hladnoća: servira se na 4 °C
IuConfit yolkKonfitirano žumance18 g
fire: confit in oil 63 °C / 45 min ▸ hand: lift with a spoon, wholevatra: konfit u ulju 63 °C / 45 min ▸ ruka: preneti kašikom, ceo
Iu·AuSmoked whipped butterLupani dimljeni puter6 g
air and smoke: cold smoke 20 min below 10 °C ▸ hand: whip 8 min until white ▸ salt: 1 %vazduh i dim: hladni dim 20 min ispod 10 °C ▸ ruka: umutiti mikserom 8 min do belog ▸ so: 1 %
AcPickled red onion and caper berriesUkiseljeni ljubičasti luk i plodovi kapara12 g
hand: the onion into petals ▸ acid: cover with hot pickling liquid, 2 h ▸ hand: caper berries halvedruka: luk na latice ▸ kiselina: preliti vrelom tečnošću, 2 h ▸ ruka: plodove kapara prepoloviti
CrToasted sunflower seedsTostirane semenke suncokreta4 g
fire: toast 160 °C / 8 min ▸ salt: 0.8 %vatra: tostirati 160 °C / 8 min ▸ so: 0,8 %

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.96 %0,96 %

M7 · ConservationOdržanje

Sinew and trim go into the stock; the whites go to the pastry section.Žile i obrezi idu u temeljac; belanca idu u poslastičarnicu.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Beef tenderloin tartare, twelve standard partsTartar od junećeg bifteka, dvanaest standardnih delova	beef tenderloin 800 g (700 g clean); the twelve: Dijon 20 g, shallot 40 g, capers 20 g, gherkins 30 g, parsley 10 g, chives 10 g, Worcestershire 8 g, Tabasco 2 g, cognac 10 g, olive oil 30 g, lemon juice 10 g, salt 6 g and pepperjuneći biftek 800 g (čisto 700 g); dvanaest: Dižon 20 g, ljutika 40 g, kapar 20 g, kornišoni 30 g, peršun 10 g, vlasac 10 g, Worcestershire 8 g, tabasko 2 g, konjak 10 g, maslinovo ulje 30 g, limunov sok 10 g, so 6 g i biber
Iu Confit yolkKonfitirano žumance	10 yolks, neutral oil, flaky salt10 žumanaca, neutralno ulje, ljuspice soli
Iu·Au Smoked whipped butterLupani dimljeni puter	butter 200 g, salt 2 g, beech smokeputer 200 g, so 2 g, bukov dim
Ac Pickled red onion and caper berriesUkiseljeni ljubičasti luk i plodovi kapara	red onions 2, plum-vinegar pickling liquid (pantry) 200 g, caper berries 20ljubičasti luk 2, tečnost za kiseljenje od šljivovog sirćeta (ostava) 200 g, plodovi kapara 20 kom
Cr Toasted sunflower seedsTostirane semenke suncokreta	sunflower seeds 60 g, saltsemenke suncokreta 60 g, so

MethodPostupak

D-1 · Pickle the onion. Smoke and whip the butter.D-1 · Ukiseliti luk. Puter dimiti i umutiti.
Before service · Clean the tenderloin of sinew and membrane, blanch 10 s, ice; tools and bowl into the freezer. Confit the yolks 63 °C / 45 min. Toast the seeds. Chop the twelve.Pre servisa · Biftek očistiti od žila i opne, blanširati 10 s, u led; alat i činija u zamrzivač. Žumanca konfitirati 63 °C / 45 min. Tostirati semenke. Iseckati dvanaest delova.
Service · Dice the meat by knife, season, 30 s. A ring on a cold plate, the yolk on top, butter dots, onion petals and caper berries, seeds.Servis · Meso iseckati nožem, začiniti, 30 s. Prsten na hladnom tanjiru, žumance na vrhu, tačke putera, latice luka i plodovi kapara, semenke.

PlatingTanjiranje

The tartare in a ring on a cold plate, the yolk in a hollow on top, dots of smoked butter around, onion petals and halved caper berries, seeds over.Tartar u prstenu na hladnom tanjiru, žumance u udubljenju na vrhu, tačke dimljenog putera oko, latice luka i polovine plodova kapara, semenke preko.

How the cook thinksKako kuvar misli

Beef tenderloin cut by knife and seasoned with twelve standard parts, a confit yolk as its sauce, smoked whipped butter, pickles and toasted seeds.Juneći biftek sečen nožem i začinjen sa dvanaest standardnih delova, konfitirano žumance kao sos, lupani dimljeni puter, turšija i tostirane semenke.

A knife cuts the fibres; a machine crushes them and warms the fat. That is the whole dish.Nož seče vlakna; mašina ih gnječi i greje mast. U tome je celo jelo.
A yolk at 63 °C is thick but still flows: it is the sauce.Žumance na 63 °C je gusto, a još teče: ono je sos.
The breath comes from the smoke in the butter, so nothing green has to be added.Dah dolazi od dima u puteru, pa ništa zeleno ne mora da se dodaje.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-1D-1	Ars · cold stationArs · hladna stanica	Pickle and smoked butter.Turšija i dimljeni puter.	The butter is smoked cold, below 10 °C.Puter se dimi hladno, ispod 10 °C.
Before servicePre servisa	Ars · anchorArs · sidro	Clean, freeze the tools, confit the yolks.Čišćenje, alat u zamrzivač, konfit žumanaca.	63 °C / 45 min, measured in the bath.63 °C / 45 min, mereno u kupki.
ServiceServis	Ars · anchorArs · sidro	Knife, seasoning, ring.Nož, začin, prsten.	Modus tastes the first portion: salt and acid.Modus proba prvu porciju: so i kiselina.

10 / 13Working draftRadna verzija[T] platetanjir

Zec i lavZec i lav

Rabbit · lion’s mane · baby carrots · bone sauceZec · lavlja griva · bejbi šargarepa · sos od kostiju

M1 · The sentenceRečenicaRabbit roulade and lion’s mane cannelloni, with a sauce from the bones.Zečja rolada i kaneloni od lavlje grive, sa sosom od kostiju.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu·Cr₄ Fu·Ac₃ Iu₂ Au₀ / Sa (Me)

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

Zeros and their reasonsNule i razlozi

Au₀The breath is in the mousseline: tarragon.Dah je u musolini: estragon.

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnRabbit roulade with mousselineRolada od zečjeg mesa sa musolinom80 g
hand: bone out, the bones to the sauce ▸ cold: blend the mousseline on ice, below 8 °C ▸ hand: saddle wrapped in mousseline, in film, a 5 cm cylinder ▸ fire: sous vide 62 °C / 1 h 30 min, probe: core 62 °C for at least 10 min ▸ cold: ice 20 min ▸ fire: sear in butter 30 s, cut 2 cmruka: otkoštiti, kosti u sos ▸ hladnoća: musolinu blendovati na ledu, ispod 8 °C ▸ ruka: leđa umotati musolinom, u foliju, valjak 5 cm ▸ vatra: sous vide 62 °C / 1 h 30 min, sonda: jezgro 62 °C najmanje 10 min ▸ hladnoća: led 20 min ▸ vatra: zapeći na puteru 30 s, seći 2 cm
Fu·CrPanko cannelloni filled with lion’s maneKaneloni u panku, punjeni lavljom grivom35 g
fire: tear the mushroom, fry in butter 200 °C until golden ▸ fire: cook the sheets al dente, into ice ▸ hand: chop the filling, fill the cannelloni ▸ hand: flour, egg, panko ▸ fire: fry 175 °C / 2 minvatra: grivu cepati i pržiti na puteru 200 °C do zlatne ▸ vatra: listove skuvati al dente, u led ▸ ruka: nadev sitno iseckati, napuniti kanelone ▸ ruka: brašno, jaje, panko ▸ vatra: pržiti 175 °C / 2 min
Fu·AcCaramelised baby carrots, sweet and sourKaramelizovana bejbi šargarepa, kiselo-slatka20 g
fire: blanch 3 min ▸ fire: caramelise in butter and honey, 165 °C ▸ acid: deglaze with the pickling liquid, reduce to a glazevatra: blanširati 3 min ▸ vatra: karamelizovati na puteru i medu, 165 °C ▸ kiselina: deglasirati tečnošću za kiseljenje, redukovati do glazure
IuReduction of rabbit bones and mushroom trimRedukcija od zečjih kostiju i ostataka pečurke15 g
fire: roast the bones 200 °C / 40 min ▸ fire: stock 90 °C / 4 h, no salt ▸ fire: reduce to 200 g ▸ hand: mount with cold butter ▸ acid: 1 % cider vinegar, then taste ▸ salt: 1.0 %vatra: kosti peći 200 °C / 40 min ▸ vatra: temeljac 90 °C / 4 h, bez soli ▸ vatra: redukovati na 200 g ▸ ruka: montirati hladnim puterom ▸ kiselina: 1 % jabukovog sirćeta, pa proba ▸ so: 1,0 %

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.92 %0,92 %

M7 · ConservationOdržanje

Leg meat goes into the mousseline, the bones and mushroom trim into the sauce.Meso buta ide u musolinu, kosti i ostaci pečurke u sos.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Rabbit roulade with mousselineRolada od zečjeg mesa sa musolinom	2 rabbits (≈ 1.4 kg each); mousseline: leg meat 400 g, cream 150 g, egg white 1, tarragon 5 g, salt 1 %; the saddles for the centre2 zeca (≈ 1,4 kg svaki); musolina: meso buta 400 g, slatka pavlaka 150 g, belance 1, estragon 5 g, so 1 %; leđa za sredinu
Fu·Cr Panko cannelloni filled with lion’s maneKaneloni u panku, punjeni lavljom grivom	lion’s mane 500 g, butter 40 g, shallot 30 g, cannelloni sheets 10, flour 50 g, eggs 2, panko 150 g, salt 1.2 %lavlja griva 500 g, puter 40 g, ljutika 30 g, listovi testa za kanelone 10, brašno 50 g, jaja 2, panko 150 g, so 1,2 %
Fu·Ac Caramelised baby carrots, sweet and sourKaramelizovana bejbi šargarepa, kiselo-slatka	30 baby carrots, butter 30 g, honey 15 g, pickling liquid (pantry) 40 g30 mladih šargarepa, puter 30 g, med 15 g, tečnost za kiseljenje (ostava) 40 g
Iu Reduction of rabbit bones and mushroom trimRedukcija od zečjih kostiju i ostataka pečurke	bones of 2 rabbits, lion’s mane trim 100 g, white wine 150 ml, water 2 l, cider vinegar 2 g, butter 15 gkosti 2 zeca, ostaci lavlje grive 100 g, belo vino 150 ml, voda 2 l, jabukovo sirće 2 g, puter 15 g

MethodPostupak

D-2 · Bone the rabbits; roast the bones, stock 4 h.D-2 · Zečeve otkoštiti; kosti ispeći, temeljac 4 h.
D-1 · Mousseline on ice, roulades, film, 62 °C / 1 h 30 min, ice. Cook the sheets al dente; fry the lion’s mane, fill and bread the cannelloni. Reduce the stock with the mushroom trim.D-1 · Musolina na ledu, rolade, folija, 62 °C / 1 h 30 min, led. Listove skuvati al dente; ispržiti lavlju grivu, napuniti i pohovati kanelone. Temeljac redukovati sa ostacima pečurke.
Before service · Blanch the carrots. Sauce: 1 % vinegar, taste, butter.Pre servisa · Šargarepu blanširati. Sos: 1 % sirćeta, probati, puter.
Service · Sear and cut the roulade; fry the cannelloni 2 min; caramelise the carrots and glaze them with the pickling liquid.Servis · Roladu zapeći i iseći; kanelone pržiti 2 min; šargarepu karamelizovati i glazirati tečnošću za kiseljenje.

PlatingTanjiranje

Two slices of roulade, cut face out; a cannelloni across them at an angle; three carrots beside; the bone sauce in a sweep.Dva komada rolade, rezom napolje; kanelon preko njih pod uglom; tri šargarepe pored; sos od kostiju potezom.

How the cook thinksKako kuvar misli

A rabbit roulade around its own mousseline, cannelloni of lion’s mane in panko, caramelised baby carrots glazed sweet and sour, and a sauce from the bones and the mushroom trim.Zečja rolada oko sopstvene musoline, kaneloni od lavlje grive u panku, karamelizovana bejbi šargarepa glazirana kiselo-slatko i sos od kostiju i ostataka pečurke.

Lion’s mane chews like meat: next to the rabbit it is both the joke of the name and the earth of the plate.Lavlja griva se žvaće kao meso: pored zeca je i šala imena i zemlja tanjira.
Rabbit is lean, so its own mousseline keeps it moist and holds the roll together.Zec je posan, pa ga sopstvena musolina drži sočnim i drži roladu na okupu.
Carrots for the rabbit, sweet from the caramel and sour from the glaze: that is the acid of the dish.Šargarepa za zeca, slatka od karamela i kisela od glazure: to je kiselina jela.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-2D-2	Ars · anchorArs · sidro	Bone out, roast the bones.Otkoštavanje, pečenje kostiju.	Terra: rabbit weight and yield.Terra: težina zeca i prinos.
D-1D-1	Ars · anchorArs · sidro	Mousseline and roulades, 62 °C / 1 h 30 min.Musolina i rolade, 62 °C / 1 h 30 min.	The mousseline stays below 8 °C.Musolina ostaje ispod 8 °C.
D-1D-1	Ars · hot stationArs · topla stanica	Cannelloni and the sauce.Kaneloni i sos.	Modus: the sauce at 1.0 % salt and 1 % vinegar.Modus: sos na 1,0 % soli i 1 % sirćeta.
ServiceServis	Ars · hot stationArs · topla stanica	Fry, caramelise, glaze.Prženje, karamelizacija, glazura.	The cannelloni leave the fryer last.Kaneloni izlaze iz fritoze poslednji.

11 / 13Working draftRadna verzija[T] platetanjir

Divlja ružaDivlja ruža

Sweetbreads · caramelised celeriac · rosehip · carrotJuneće brizle · karamelizovan celer · šipurak · šargarepa

M1 · The sentenceRečenicaSweetbreads in butter, and rosehip as a foam that cuts the fat.Brizle u puteru, i šipurak kao pena koja seče mast.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu₄ Iu₂ Ac₂ Cr·Au₁ / Sa (Me)

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnSweetbreads confited in butterJuneće brizle konfitirane u puteru60 g
cold: soak in cold water 12 h ▸ fire: blanch 2 min, into ice ▸ hand: peel the membrane ▸ pressure: press 2 kg / 6 h ▸ salt: dry 1 % / 1 h ▸ fire: confit in butter at 75 °C to a core of 70 °C, ≈ 25 min ▸ fire: sear 200 °C, 40 s a sidehladnoća: potopiti u hladnu vodu 12 h ▸ vatra: blanširati 2 min, u led ▸ ruka: očistiti opnu ▸ pritisak: presa 2 kg / 6 h ▸ so: suvo 1 % / 1 h ▸ vatra: konfit u puteru na 75 °C do 70 °C u jezgru, ≈ 25 min ▸ vatra: zapeći 200 °C, 40 s po strani
FuCaramelised celeriac puréePire od karamelizovanog celera25 g
fire: cubes caramelised in butter 165 °C / 25 min ▸ fire: simmer in the milk 15 min ▸ hand: blend, sieve ▸ salt: 1.2 %vatra: kockice karamelizovati na puteru 165 °C / 25 min ▸ vatra: kuvati u mleku 15 min ▸ ruka: blendovati, sito ▸ so: 1,2 %
IuUmami sauce à la AsketUmami sos a la Asket12 g
fire: reduce to 150 g ▸ hand: mount with cold butter ▸ acid: 1 % cider vinegar, then taste ▸ salt: 1.0 %vatra: redukovati na 150 g ▸ ruka: montirati hladnim puterom ▸ kiselina: 1 % jabukovog sirćeta, pa proba ▸ so: 1,0 %
AcRosehip espumaEspuma od šipurka10 g
hand: halve, scrape out the seeds and hairs, rinse ▸ fire: simmer 20 min ▸ hand: through a fine sieve, then muslin ▸ hand: with cream, lemon and 1 % gelatine ▸ pressure: siphon, 2 charges ▸ cold: 4 °C / 2 hruka: prepoloviti, izvaditi semenke i dlačice, isprati ▸ vatra: kuvati 20 min ▸ ruka: kroz fino sito, pa kroz gazu ▸ ruka: sa pavlakom, limunom i 1 % želatina ▸ pritisak: sifon, 2 punjenja ▸ hladnoća: 4 °C / 2 h
Cr·AuCarrot straw and alfalfaSlama od šargarepe i alfa alfa klice4 g
hand: julienne 1 mm ▸ fire: fry 160 °C until golden ▸ salt: 1 % ▸ hand: sprouts into the straw at the last secondruka: žilijen 1 mm ▸ vatra: pržiti 160 °C do zlatne ▸ so: 1 % ▸ ruka: klice u slamu u poslednjoj sekundi

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.88 %0,88 %

M7 · ConservationOdržanje

Sweetbread trim goes to the staff table; celeriac peel into the umami sauce.Obrezi brizli idu na sto osoblja; kora celera u umami sos.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Sweetbreads confited in butterJuneće brizle konfitirane u puteru	young beef sweetbreads 1 kg (≈ 600 g cooked), butter 500 g, thyme, salt 1 %juneće brizle 1 kg (≈ 600 g posle obrade), puter 500 g, majčina dušica, so 1 %
Fu Caramelised celeriac puréePire od karamelizovanog celera	celeriac 600 g, butter 60 g, milk 200 ml, salt 1.2 %celer 600 g, puter 60 g, mleko 200 ml, so 1,2 %
Iu Umami sauce à la AsketUmami sos a la Asket	umami sauce à la Asket (pantry) 450 g, cider vinegar 1.5 g, cold butter 10 gumami sos a la Asket (ostava) 450 g, jabukovo sirće 1,5 g, hladan puter 10 g
Ac Rosehip espumaEspuma od šipurka	rosehips 400 g, cream 100 g, lemon juice 10 g, sugar 15 g, gelatine 3 g (1 %), salt 1 gšipurak 400 g, slatka pavlaka 100 g, limunov sok 10 g, šećer 15 g, želatin 3 g (1 %), so 1 g
Cr·Au Carrot straw and alfalfaSlama od šargarepe i alfa alfa klice	carrots 300 g, alfalfa sprouts 30 g, saltšargarepa 300 g, alfa alfa klice 30 g, so

MethodPostupak

D-2 · Sweetbreads into cold water, 12 h.D-2 · Brizle u hladnu vodu, 12 h.
D-1 · Blanch, peel, press under 2 kg for 6 h. Rosehip espuma into the siphon.D-1 · Blanširati, očistiti, presovati pod teretom od 2 kg, 6 h. Espuma od šipurka u sifon.
Before service · Purée. Reduce the sauce, 1 % vinegar, taste. Fry the straw. Salt the sweetbreads 1 h, confit to a core of 70 °C.Pre servisa · Pire. Sos redukovati, 1 % sirćeta, probati. Ispržiti slamu. Brizle posoliti 1 h, konfit do 70 °C u jezgru.
Service · Sear 40 s a side. Purée in the bowl, sweetbreads, sauce, espuma to one side, straw and sprouts on top.Servis · Zapeći 40 s po strani. Pire u činiju, brizle, sos, espuma sa jedne strane, slama i klice na vrhu.

PlatingTanjiranje

A deep bowl. Purée at the bottom, the sweetbreads on it, umami sauce around, rosehip espuma to one side, a nest of carrot straw and alfalfa on top.Duboka činija. Pire na dnu, brizle preko, umami sos oko, espuma od šipurka sa jedne strane, gnezdo od slame šargarepe i alfa alfe na vrhu.

How the cook thinksKako kuvar misli

Sweetbreads confited in butter and seared, on caramelised celeriac, with an umami sauce, a tart rosehip espuma and a nest of carrot straw and alfalfa.Brizle konfitirane u puteru i zapečene, na karamelizovanom celeru, sa umami sosom, kiselom espumom od šipurka i gnezdom od slame šargarepe i alfa alfe.

Sweetbreads are rich and mild; butter makes them richer, so the rosehip has to cut.Brizle su bogate i blage; puter ih čini još bogatijim, pa šipurak mora da seče.
Rosehip is the fruit of the wild rose, tart and red; as a foam it weighs nothing and cools the bite.Šipurak je plod divlje ruže, kiseo i crven; kao pena ne teži ništa i hladi zalogaj.
Straw and sprouts are one gesture: crunch and green in the same pinch.Slama i klice su jedan potez: hrskavo i zeleno u istom prstohvatu.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-2D-2	Ars · anchorArs · sidro	Sweetbreads into cold water.Brizle u hladnu vodu.	12 h, the water changed twice.12 h, voda se menja dvaput.
D-1D-1	Ars · anchorArs · sidro	Blanch, peel, press.Blanširanje, čišćenje, presa.	Press 2 kg / 6 h: even thickness, even cooking.Presa 2 kg / 6 h: ista debljina, isto pečenje.
D-1D-1	Ars · cold stationArs · hladna stanica	Rosehip espuma into the siphon.Espuma od šipurka u sifon.	Modus tastes the espuma: acid before sugar.Modus proba espumu: kiselina pre šećera.
Before servicePre servisa	Ars · anchorArs · sidro	Salt 1 h, confit.So 1 h, konfit.	Core 70 °C, measured with a probe.Jezgro 70 °C, mereno sondom.
ServiceServis	Ars · anchorArs · sidro	Sear.Zapečenje.	40 s a side, the crust golden.40 s po strani, kora zlatna.

12 / 13Working draftRadna verzija[T] platetanjir

PašnjakPašnjak

Lamb · potato and kohlrabi gnocchi · yoghurt and horseradish · spinach · almondJagnjetina · njoke od krompira i kelerabe · jogurt i ren · spanać · badem

M1 · The sentenceRečenicaKapama out of the pot, taken apart: lamb, gnocchi, horseradish yoghurt.Kapama iz lonca, rasklopljena: jagnje, njoke, jogurt sa renom.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An₁₀ Fu₆ Iu₃ Ac·Au₂ Cr₁ / Sa

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

AnBraised lamb shoulderPirjana jagnjeća plećka70 g
salt: dry brine 1.2 % / 12 h ▸ fire: sear 220 °C ▸ fire: braise covered 150 °C / 3.5 h, until the meat leaves the bone ▸ hand: off the bone in pieces, the bones to the reduction ▸ fire: warm in the reductionso: suvo soljenje 1,2 % / 12 h ▸ vatra: zapeći 220 °C ▸ vatra: pirjati poklopljeno 150 °C / 3,5 h, dok meso ne pusti kost ▸ ruka: skinuti sa kosti u komade, kosti u redukciju ▸ vatra: zagrejati u redukciji
FuPotato and kohlrabi gnocchi with baby spinachKremaste njoke od krompira i kelerabe, sa bejbi spanaćem40 g
fire: potatoes baked on salt 190 °C / 60 min ▸ fire: kohlrabi steamed 15 min, drained dry ▸ hand: rice, flour and yolks, 30 s of kneading ▸ fire: boil until they float + 30 s ▸ fire: sear in butter, the spinach in the last 20 svatra: krompir peći na soli 190 °C / 60 min ▸ vatra: kelerabu na pari 15 min, dobro ocediti ▸ ruka: propasirati, brašno i žumanca, 30 s mešenja ▸ vatra: kuvati dok ne isplivaju + 30 s ▸ vatra: zapeći na puteru, spanać u poslednjih 20 s
IuLamb bone reductionRedukcija od jagnjećih kostiju20 g
fire: roast the bones 200 °C / 40 min ▸ fire: stock 4 h, no salt ▸ fire: reduce with the braising liquid to 200 g ▸ acid: 1 % white wine vinegar, then taste ▸ salt: measure first, add only up to 1.0 %vatra: kosti peći 200 °C / 40 min ▸ vatra: temeljac 4 h, bez soli ▸ vatra: redukovati sa tečnošću od pirjanja na 200 g ▸ kiselina: 1 % belog vinskog sirćeta, pa proba ▸ so: prvo izmeriti, dodati samo do 1,0 %
Ac·AuGreek yoghurt with horseradishGrčki jogurt sa renom12 g
hand: two thirds of the horseradish grated into the yoghurt ▸ time: rest 2 h at 4 °C ▸ hand: the rest grated over at the passruka: dve trećine rena rendati u jogurt ▸ vreme: odmor 2 h na 4 °C ▸ ruka: ostatak rendati preko, na pasu
CrToasted almond flakesTostirani listići badema4 g
fire: 160 °C / 6 min ▸ salt: 0.8 %vatra: 160 °C / 6 min ▸ so: 0,8 %

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.95 %0,95 %

M7 · ConservationOdržanje

The bones and the braising liquid become the reduction; lamb fat goes into the staff table potatoes.Kosti i tečnost od pirjanja postaju redukcija; jagnjeća mast ide u krompir za sto osoblja.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An Braised lamb shoulderPirjana jagnjeća plećka	lamb shoulder on the bone 2 kg (yield about 50 %), spring onions 300 g, garlic 1 head, white wine 200 ml, unsalted stock 800 ml, bay, salt 1.2 %jagnjeća plećka s kosti 2 kg (prinos oko 50 %), mladi luk 300 g, beli luk 1 glavica, belo vino 200 ml, temeljac bez soli 800 ml, lovor, so 1,2 %
Fu Potato and kohlrabi gnocchi with baby spinachKremaste njoke od krompira i kelerabe, sa bejbi spanaćem	floury potatoes 600 g, kohlrabi 200 g, yolks 2, flour 150 g, salt 1.2 %, butter 30 g, baby spinach 150 gbrašnasti krompir 600 g, keleraba 200 g, žumanca 2, brašno 150 g, so 1,2 %, puter 30 g, bejbi spanać 150 g
Iu Lamb bone reductionRedukcija od jagnjećih kostiju	the shoulder bones, water 2 l, braising liquid 1 l, white wine vinegar 2 g, butter 15 gkosti od plećke, voda 2 l, tečnost od pirjanja 1 l, belo vinsko sirće 2 g, puter 15 g
Ac·Au Greek yoghurt with horseradishGrčki jogurt sa renom	Greek yoghurt 10 % 200 g, fresh horseradish 30 g, lemon juice 5 g, salt 2 ggrčki jogurt 10 % 200 g, sveži ren 30 g, limunov sok 5 g, so 2 g
Cr Toasted almond flakesTostirani listići badema	flaked almonds 60 g, saltlistići badema 60 g, so

MethodPostupak

D-2 · Dry-brine the shoulder at 1.2 %, 12 h.D-2 · Plećku suvo posoliti sa 1,2 %, 12 h.
D-1 · Sear and braise 3.5 h; take the meat off the bone. Roast the bones, stock. Horseradish yoghurt.D-1 · Zapeći i pirjati 3,5 h; skinuti meso sa kosti. Kosti ispeći, temeljac. Jogurt sa renom.
Before service · Gnocchi: bake the potatoes, steam the kohlrabi, knead, cut, boil, cool. Reduction with the braising liquid, 1 % vinegar, taste.Pre servisa · Njoke: ispeći krompir, kelerabu na pari, umesiti, seći, skuvati, ohladiti. Redukcija sa tečnošću od pirjanja, 1 % sirćeta, probati.
Service · Warm the lamb in the reduction; sear the gnocchi in butter, the spinach in the last 20 s. Toast the almonds.Servis · Jagnjetinu zagrejati u redukciji; njoke zapeći na puteru, spanać u poslednjih 20 s. Tostirati bademe.

PlatingTanjiranje

The lamb in the centre, gnocchi and spinach around it, the reduction over, a stroke of horseradish yoghurt to one side, almond flakes on top.Jagnjetina u sredini, njoke sa spanaćem oko nje, redukcija preko, potez jogurta sa renom sa strane, listići badema na vrhu.

How the cook thinksKako kuvar misli

Kapama, the spring pot of lamb, spinach and yoghurt, taken apart: braised lamb shoulder, gnocchi with spinach, a reduction of the bones, horseradish yoghurt and toasted almonds.Kapama, prolećni lonac jagnjetine, spanaća i jogurta, rasklopljena: pirjana jagnjeća plećka, njoke sa spanaćem, redukcija od kostiju, jogurt sa renom i tostirani bademi.

Kapama is a pot; taken apart, each part reaches its own point: the lamb soft, the gnocchi seared, the spinach just wilted.Kapama je lonac; kad se rasklopi, svaki deo stigne do svoje tačke: jagnje meko, njoke zapečene, spanać tek uveo.
Yoghurt is the old companion of lamb; horseradish wakes it.Jogurt je stari pratilac jagnjeta; ren ga budi.
The spinach goes with the gnocchi, not beside them: one base, one move in the pan.Spanać ide sa njokama, ne pored njih: jedna osnova, jedan potez u tiganju.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
D-2D-2	Ars · anchorArs · sidro	Dry brine.Suvo soljenje.	1.2 % of the weight, 12 h.1,2 % težine, 12 h.
D-1D-1	Ars · anchorArs · sidro	Braise 3.5 h, off the bone.Pirjanje 3,5 h, skidanje sa kosti.	The meat leaves the bone without a knife.Meso pušta kost bez noža.
Before servicePre servisa	Ars · hot stationArs · topla stanica	Gnocchi and reduction.Njoke i redukcija.	Modus: the reduction at 1.0 % salt and 1 % vinegar.Modus: redukcija na 1,0 % soli i 1 % sirćeta.
ServiceServis	Ars · hot stationArs · topla stanica	Gnocchi in butter, spinach.Njoke na puteru, spanać.	The spinach has 20 s, no more.Spanać ima 20 s, ne više.

13 / 13Working draftRadna verzija[T] platetanjir

AvgustAvgust

Basque cheesecake · fig in honey · orange · basil · yoghurt and limeBaskijski čizkejk · smokva u medu · narandža · bosiljak · jogurt i limeta

M1 · The sentenceRečenicaBasque cake and fig in honey: summer’s end on a plate.Baskijski kolač i smokva u medu: kraj leta na tanjiru.

Formula · computed from the gramsFormula · izračunata iz grama

[T] An·Cr₁₀ Fu·Cr₂ Iu₂ Ac₁ Ac·Au₁ / Me (Sa)

The law ModusZakon Modus

M1 ✓M2 ✓M3 ✓M4 ✓M5 ✓M6 scalevagaM7 ✓M8 tablestoM9 tablestoM10 tablestoM11 tablesto

ReactionsReakcije

Grams on the plate areGrami na tanjiru su per portionpo porciji; an estimate from the working recipe, waiting for the scale.procena iz radnog recepta, čeka vagu.

An·CrBasque mascarpone cakeBaskijski kolač od maskarponea120 g
hand: low speed, no air ▸ fire: 230 °C / 35–45 min, by the tremble: the top dark, the centre trembling ▸ cold: 1 h at room temperature, then 4 °C / 12 h ▸ time: out of the fridge 30 min before serviceruka: niska brzina, bez vazduha ▸ vatra: 230 °C / 35–45 min, po drhtanju: vrh taman, sredina drhti ▸ hladnoća: 1 h na sobnoj temperaturi, pa 4 °C / 12 h ▸ vreme: van frižidera 30 min pre servisa
Fu·CrAlmond basePodloga od badema20 g
hand: rub in the cold butter ▸ fire: bake 170 °C / 15 min as the base of the tinruka: utrljati hladan puter ▸ vatra: peći 170 °C / 15 min kao podlogu u kalupu
IuFig marinated in honey and fig leaf oilSmokva marinirana u medu i ulju od lista smokve25 g
hand: figs in quarters ▸ acid: marinade of honey 2 : oil 1, with 1 % lemon juice ▸ time: 30 min at room temperature, no longerruka: smokve na četvrtine ▸ kiselina: marinada med 2 : ulje 1, sa 1 % limunovog soka ▸ vreme: 30 min na sobnoj, ne duže
AcOrange gelGel od narandže6 g
fire: boil with the agar 2 min ▸ cold: set 1 h ▸ hand: blend smoothvatra: prokuvati sa agarom 2 min ▸ hladnoća: stegnuti 1 h ▸ ruka: blendovati u glatki gel
Ac·AuBasil yoghurt with lemon, orange and lime zestJogurt sa bosiljkom i koricom limuna, narandže i limete15 g
fire: blanch the basil 10 s ▸ hand: blend with the cream, strain ▸ hand: whip the basil cream to soft peaks, fold into the yoghurt ▸ hand: zest grated over at the last momentvatra: bosiljak blanširati 10 s ▸ ruka: blendovati sa pavlakom, procediti ▸ ruka: krem od bosiljka umutiti do mekih vrhova, pa umešati u jogurt ▸ ruka: korice rendati preko u poslednjem trenutku

Salt balance of the bite, from the targets in the table of measures (M6 waits for the scale): Bilans soli zalogaja, iz ciljeva u tablici mera (M6 čeka vagu): 0.37 %0,37 %

M7 · ConservationOdržanje

Figs too soft for the plate go into the marinade; the citrus juice goes into the gel.Smokve premekane za tanjir idu u marinadu; sok citrusa ide u gel.

RecipeRecept

YieldKoličina: 10 portions10 porcija

ComponentKomponenta	IngredientsSastojci
An·Cr Basque mascarpone cakeBaskijski kolač od maskarponea	mascarpone 500 g, cream cheese 300 g, sugar 220 g, eggs 5, cream 250 g, flour 15 g, salt 5 gmaskarpone 500 g, krem sir 300 g, šećer 220 g, jaja 5, slatka pavlaka 250 g, brašno 15 g, so 5 g
Fu·Cr Almond basePodloga od badema	ground almonds 120 g, flour 60 g, cold butter 80 g, sugar 50 g, salt 1 gmleveni bademi 120 g, brašno 60 g, hladan puter 80 g, šećer 50 g, so 1 g
Iu Fig marinated in honey and fig leaf oilSmokva marinirana u medu i ulju od lista smokve	fresh figs 8, honey 60 g, fig leaf oil (pantry) 30 g, lemon juice 1 g, flaky saltsveže smokve 8, med 60 g, ulje od lista smokve (ostava) 30 g, limunov sok 1 g, ljuspice soli
Ac Orange gelGel od narandže	orange juice 200 g, sugar 20 g, lemon juice 10 g, agar 2.3 g (1 %)sok narandže 200 g, šećer 20 g, limunov sok 10 g, agar 2,3 g (1 %)
Ac·Au Basil yoghurt with lemon, orange and lime zestJogurt sa bosiljkom i koricom limuna, narandže i limete	Greek yoghurt 200 g, cream 100 g, basil 30 g, sugar 20 g, zest of 1 lemon, 1 orange and 1 limegrčki jogurt 200 g, slatka pavlaka 100 g, bosiljak 30 g, šećer 20 g, korica 1 limuna, 1 narandže i 1 limete

MethodPostupak

D-1 · Almond base: rub, press into the lined tin, bake 15 min. Cake: low speed, no air, onto the base; 230 °C, 35–45 min, until the top is dark and the centre trembles. Cool 1 h, then 12 h in the fridge.D-1 · Podloga od badema: utrljati, utisnuti u obložen kalup, peći 15 min. Kolač: niska brzina, bez vazduha, na podlogu; 230 °C, 35–45 min, dok vrh ne potamni, a sredina drhti. Hladiti 1 h, pa 12 h u frižideru.
D-1 · Orange gel. Basil cream for the yoghurt.D-1 · Gel od narandže. Krem od bosiljka za jogurt.
Before service · Whip the basil cream to soft peaks and fold it into the yoghurt.Pre servisa · Krem od bosiljka umutiti do mekih vrhova i umešati u jogurt.
Service · The cake out 30 min before. Figs in the marinade 30 min. Slice, fig, gel dots, a quenelle of yoghurt, zest over.Servis · Kolač izvaditi 30 min ranije. Smokve 30 min u marinadi. Kriška, smokva, tačke gela, knel jogurta, korice preko.

PlatingTanjiranje

A slice of cake on its base, the dark crust showing. Quarters of fig in their marinade beside it with a flake of salt, dots of orange gel, a quenelle of basil yoghurt, zest grated over.Kriška kolača sa podlogom, tamna kora vidljiva. Četvrtine smokve u marinadi pored, sa ljuspicom soli, tačke gela od narandže, knel jogurta sa bosiljkom, korice rendane preko.

How the cook thinksKako kuvar misli

A burnt Basque mascarpone cake on an almond base, fresh fig marinated in honey and fig leaf oil, orange gel and a basil yoghurt with citrus zest.Zapečeni baskijski kolač od maskarponea na podlozi od badema, sveža smokva marinirana u medu i ulju od lista smokve, gel od narandže i jogurt sa bosiljkom i koricama citrusa.

High heat gives a dark, bitter top that balances the sweetness without another element.Visoka temperatura daje taman, gorak vrh koji balansira slatkoću bez dodatnog elementa.
The fig is at its best for a few weeks at the end of summer: that is the name. When it is gone, the dish waits for next year.Smokva je najbolja nekoliko nedelja krajem leta: to je ime. Kad je nema, jelo čeka sledeću godinu.
Basil and citrus go into the yoghurt together: one cool, sour, green answer to a rich cake.Bosiljak i citrusi idu zajedno u jogurt: jedan hladan, kiseo, zelen odgovor bogatom kolaču.

ExecutionIzvođenje

DayDan	WhoKo	ReactionReakcija	CheckpointKontrolna tačka
MorningJutro	TerraTerra	The figs are chosen at the market in the morning.Smokve se biraju ujutru na pijaci.	The one decision of the day the chef does not delegate.Jedina odluka dana koju šef ne delegira.
D-1D-1	Ars · pastryArs · poslastičarnica	Base and cake.Podloga i kolač.	Modus: the centre trembles when the tin leaves the oven.Modus: sredina drhti kad kalup izlazi iz rerne.
ServiceServis	Ars · pastryArs · poslastičarnica	Slice, fig, gel, yoghurt.Kriška, smokva, gel, jogurt.	Out of the fridge 30 min before; figs 30 min in the marinade.Van frižidera 30 min ranije; smokve 30 min u marinadi.

04 · What they shareŠta im je zajedničko

Thirteen dishes,
seven shared rules.Trinaest jela,
sedam zajedničkih pravila.

Read all the formulas side by side and the same rules repeat. That repetition is where the method comes from.Kad se sve formule pročitaju jedna pored druge, ponavljaju se ista pravila. Iz tog ponavljanja nastala je metoda.

01
Acid twice.Kiselina dvaput.
Every sauce finishes with 1 % of its mass in vinegar or lemon, and one component of its own is sour, most often from the pantry. Where the sauce stays without acid, the reason is written down.Svaki sos se završava sa 1 % svoje mase sirćeta ili limuna, a jedna komponenta je kisela sama, najčešće iz ostave. Gde sos ostaje bez kiseline, razlog je zapisan.
02
Everything visible has a place.Sve što se vidi ima mesto.
Nothing on the plate is there without a place in the formula (M10). A shoot, a flower or a line of oil that only repeats a breath the dish already has does not go on the plate.Ništa na tanjiru nije tu bez mesta u formuli (M10). Izdanak, cvet ili linija ulja koji samo ponavljaju dah koji jelo već ima ne idu na tanjir.
03
Five components, nothing thrown out.Pet komponenti, ništa izbačeno.
No plate has more than five components (M3). When there are more, ingredients that do the same job become one: salad and focaccia, onion and caper berries, spinach in the gnocchi.Nijedan tanjir nema više od pet komponenti (M3). Kad ih je više, sastojci koji rade isti posao postaju jedan: salatica i fokača, luk i plodovi kapara, spanać u njokama.
04
The acid comes from the same ingredient.Kiselina dolazi iz iste namirnice.
The white of the leek pickled beside its fried green, the carrots glazed in pickling liquid, the celeriac pickled beside its own reel: the acid is found inside the dish, and the whole ingredient is used.Beli deo praziluka ukiseljen pored svog prženog zelenog dela, šargarepa glazirana tečnošću za kiseljenje, celer ukiseljen pored sopstvenog kotura: kiselina se nalazi u samom jelu, a koristi se cela namirnica.
05
The pantry does the work.Ostava radi posao.
8 dishes take a base from the pantry: pickling liquid, pickled mustard seed, demi-glace and umami sauce à la Asket. One recipe and one number, the same in every dish.8 jela uzimaju osnovu iz ostave: tečnost za kiseljenje, kiselo zrno senfa, demiglas i umami sos a la Asket. Jedan recept i jedan broj, isti u svakom jelu.
06
A zero with a reason is not a mistake.Nula sa razlogom nije greška.
5 dishes keep an empty place on purpose: a reel that is its own base, a tartare whose sauce is the yolk, a breath that lives inside the anchor. The formula does not demand every place; it demands a reason for every empty one.5 jela namerno drže prazno mesto: kotur koji je sam sebi osnova, tartar kome je žumance sos, dah koji živi u sidru. Formula ne traži svako mesto; traži razlog za svako prazno.
07
Slow work runs without hands; the most expensive goes last.Spor posao radi bez ruku; najskuplje ide poslednje.
Thirty-six hours of cheek and three and a half of lamb run on their own, without hands. The plate is set, then the langoustine is called. That is Ars and Mensa in the execution rows of every card.Obraz trideset šest sati i jagnje tri i po sata rade sami, bez ruku. Tanjir je postavljen, pa se poziva škamp. To su Ars i Mensa u redovima izvođenja svake karte.

05 · The lab stays openLaboratorija ostaje otvorena

A formula on paper
is not yet a dish.Formula na papiru
još nije jelo.

Every formula here passes the paper conditions. The grams are an estimate and wait for the scale (M6); adding, taking away, the eye and the new (M8–M11) are decided only at the table. A condition still written without a number, such as “sear hard”, is a place where the kitchen has yet to write the number in: by the method’s own rule it stays a wish until the thermometer turns it into a condition. Then the cards change again.Svaka formula ovde prolazi uslove na papiru. Grami su procena i čekaju vagu (M6); dodavanje, oduzimanje, oko i novo (M8–M11) odlučuju se tek za stolom. Uslov koji je još zapisan bez broja, kao „jako zapeći”, mesto je gde kuhinja tek upisuje broj: po pravilu same metode, on je želja dok ga termometar ne pretvori u uslov. Tada se karte ponovo menjaju.

The methodMetoda Tasting menuDegustacioni meni Bring the formula to your kitchenUvedite formulu u svoju kuhinju

Thirteen dishes,written out in full.Trinaest jela,zapisanih do kraja.

Seven parts,always in this order.Sedam delova,uvek ovim redom.

Every recipe hereis written the same way.Svaki recept ovdepiše se na isti način.

13 dishes,one way of writing.13 jela,jedan način zapisa.

Veliki listVeliki list

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

Toranj i dimToranj i dim

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

NamotajNamotaj

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

Svitak misliSvitak misli

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

PlićakPlićak

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

KvarnerKvarner

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

BiserBiser

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

StrpljenjeStrpljenje

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

NožNož

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

Zec i lavZec i lav

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

ExecutionIzvođenje

Divlja ružaDivlja ruža

ReactionsReakcije

RecipeRecept

MethodPostupak

PlatingTanjiranje

How the cook thinksKako kuvar misli

Thirteen dishes,
written out in full.Trinaest jela,
zapisanih do kraja.

Seven parts,
always in this order.Sedam delova,
uvek ovim redom.

Every recipe here
is written the same way.Svaki recept ovde
piše se na isti način.

13 dishes,
one way of writing.13 jela,
jedan način zapisa.

Thirteen dishes,
seven shared rules.Trinaest jela,
sedam zajedničkih pravila.

A formula on paper
is not yet a dish.Formula na papiru
još nije jelo.