3 Michelin star chef Yannick Alléno makes a signature dish using Noirmoutier white asparagus

I am Yannick Allenon, French chef from Paris. I was born in Paris. And I am so happy because I own Le Doyen in the middle of Champs-Elysees, the three-star Michelin restaurant. The dish I'm going to show you today is white asparagus and seasoning with vanilla sauce and with dry asparagus and fermented tail of asparagus. First, you have to find the most beautiful asparagus you can. First step is you have to peel the asparagus. When it's done, you put the asparagus in ice water. Second step, you have to poach the head of the asparagus. In the previous time, you have to dry. So I do a syrup with the juice of asparagus. So I centrifuge the asparagus, take the juice, reduce it as a caramel. And then I roll inside, I cook inside asparagus and I dry it, okay? I use some tail of asparagus. Cut in this, put in fermentation of carrot. You forgot it for three weeks, okay? So after that, you do a very simple mayonnaise, light mayonnaise. Cut some leeches, put the mayonnaise on the top. Some slice of raw asparagus and cinnamon on the top. First dish. Second dish, when you have poached the head of the asparagus, you season it with cinnamon, put two head of asparagus poached. A kind of wave of asparagus, just a little poached. After that, you roast some leave of spinach to come bring up some bitterness. Give a lot of lemon and salt. And you put those spinach from the region on the head of the asparagus. On the side, I did an extraction of vanilla with a lot of vanilla. I try to find the right texture. This is the source of asparagus. I put it on the side of the head. And on the middle, I put some freebies of salty butter. The customer will eat it with the black sauce. And for the back of the asparagus, I do the caramel of asparagus. I add some dry asparagus and also fermented this of asparagus. When you fermented those asparagus, you can feel the leechy taste. And I put that on the tail of the asparagus and that's it. There we have white asparagus from Noirmoutier Island. Fragrance shaving of leechy and fermented elderberry, vanilla, and dehydrated asparagus tips.