One more great Michelin recipe by Sascha Ludwig from Berlin. Be ready for amazing taste!


  • 200 grams french beans
  • salt
  • 1 piece shallots


  1. Beans and bacon fry in a little oil. Deglaze with vegetable stock and simmer for soft. Dry with salt and pepper then in dehydrator at 42 degrees 3 days Pulverize in a blender
  2. Beans soak for 24 hours, then sauté shallots, savory and beans. Deglaze with vegetable stock and cook until soft. Puree and season with salt, pepper and horseradish.
  3. Beans and shallots cut into small pieces. Chop herbs coarsely and all mix well together. It can be drawn for 2 hours in a vacuum and then juiced.
  4. Horseradish , peel and cut into thin strips. Blanch in a light sugar water. After dry in 160 degree hot oil fry light. Then dry for 1.5 hours at 40 degrees.


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