Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine

Ingredients for Benjamin Breton 's fine celery tart

For the celery tart

• 300 g puff pastry
• 80 g butter
• 2 celery balls
• salt and pepper
• Juice from celery skins

For celery skins and peelings

• 50 g celery stalks
• 100 g onions
• 1 clove garlic
• Thyme
• Laurel
• 5 cl oil
• 50 g butter
• 50 g soy sauce
• 5 cl yellow wine
• 1 l water

For the hazelnut butter sabayon

• 4 egg yolks
• 150 g butter
• 6 cl water
• 2 cl lemon juice
• Sal t

Steps for Benjamin Breton 's fine celery tart

1. Prepare the celery tart: peel the celery (keep the skins), wash and finely chop with a mandolin. In a frying pan, with the butter, salt and pepper, successively build up the different layers of celery leaves. Cover with the puff pastry. Bake at 220°C for 25 min. Press down with a second frying pan and unmould. Cut into 8 slices.
2. To make the celeriac juice, place the celeriac skins in a saucepan with the oil until golden-brown. Add the butter to continue the caramelization process, then add the chopped aromatic garnish. Deglaze with yellow wine, then soy sauce. Moisten with water. Simmer for 3 h. Strain through cheesecloth, pressing well. Cool, degrease and reduce to consistency.
3. Make a beurre noisette and leave to cool. Make a sabayon with the egg yolks, water and lemon juice. Mix with the beurre noisette and finish with the salt.
4. Finishing and presentation: reheat the celery tart in the oven for 3 min at 180°C. Arrange the various elements on the plate. For gourmets, add a few slices of black truffle.

• L'Auberge de Lucinges, 67 place de l'Église, 74380 Lucinges
• 14.5/20 in the Livre des 109
• Read Gault&Millau's review of L'Auberge de Lucinges