Chicory infused with peach juice
Creation by Sven Elverfeld, Restaurant Aqua***, Wolfsburg, Germany.
Makes 200 grams.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
200 |
g |
chicory |
500 |
ml |
peach juice |
Preparation method
- Separate the leaves of the chicory, eliminate the stalk, and vacuum with the peach juice so that they will get transparent.
Serving suggestions
- As a component in a composition with pigeon, duck or quail.
- As part of an amuse-bouche with foie gras.