Goat cheese with salmon, pear and strawberry

Warm the goat cheese as a whole in the oven and serve lukewarm.

1. Blanch the fresh herbs, cool in ice water, and squeeze out the moisture.
2. Blend this with the rapeseed oil and olive oil into a herb oil.
3. Pour the mixture through a fine sieve.
4. Peel the cucumber and remove the seeds.
5. Blend 350 grams of the cucumber with the herb oil, the herb mustard, and the shallot.
6. Strain the mixture and season with salt.
7. Pour the garden herb sauce into a sauce jug.
8. Put the remaining mustard in a small piping bag for later.

1. Slice the pear using a slicer or mandoline.
2. Cut out the pear.
3. Drain the hibiscus flowers and pour the liquid over the cut-out pear, then vacuum seal this in a container.
4. Repeat this several times.
5. Let the pear drain well in a sieve before use.

1. Cut the salmon into long slices.
2. Place the salmon slices on cling film and put them in the blast freezer or in the freezer for several hours.
3. Remove the salmon from the freezer and cut out shapes as soon as possible.
4. Store the cut-out salmon rounds in the freezer.

1. Select as many evenly sized strawberries as possible.
2. Remove the stems and trim so that the cheese sits straight and stable.

1. Bring the apple-pear juice together with the calvados to a boil.
2. Add the vegetal and gently mix with a spatula until the powder is dissolved.
3. Pour this mixture into a mold and let it set in the refrigerator, remove any air bubbles if needed.

1. Add the agar agar to the Pommeau de Normandie and bring to a boil.
2. Pour the mixture onto a tray and let it set in the refrigerator.
3. Blend the gel smooth in a food processor and transfer to a squeeze bottle or piping bag.

1. Cut a slice of the bread and freeze it.
2. Cut out a round of brioche and briefly grill on both sides.

1. Place the pear rounds around the plate.
2. Place the smoked salmon rounds between the pear rounds.
3. Place the brioche in the center of the plate.
4. Cover the brioche all around with pineberries.
5. Place the warm goat cheese on top.
6. Cover the cheese all around with raspberry strawberries.
7. Place the jelly of apple, pear, and calvados on the raspberry strawberries.
8. Pipe the gel of Pommeau de Normandie between the raspberry strawberries.
9. Put three dots of the garden herb mustard next to the brioche and place a sprig of wheatgrass in each.
10. Garnish the whole with a drained hibiscus flower.
11. Serve the garden herb sauce at the table.