• Cloud of olive oil, fresh fig and granita with vinegar from La Guinelle

    Cloud of olive oil, fresh fig and granita with vinegar from La Guinelle
    Cloud of olive oil, fresh fig and granita with vinegar from La Guinelle
    By Ludovic Pouzelgue
    Restaurant Lulu Rouget in 44200 Nantes

    Ingredients
    For about ten bowls

    The cloud with olive oil:
    . ⅓ lbs white cheese
    . ½ lbs heavy cream
    . 2 ounces quality olive oil
    . ⅓ ounce of sugar
    Mix together, fill a siphon and insert a gas cartridge, keep cool.

    Guinelle vinegar granita (rather Vermeil or Vieux Banyuls):
    . ½ lbs of water
    . 1.5 ounce of sugar.
    . 1.5 ounce of vinegar.
    Boil the water and the sugar together, let cool then add the vinegar. Place in the freezer and scrape the granita from time to time with a fork.

    Finishes
    A few quarters of figs, crushed pepper, olive oil.
    In the bottom of a bowl, place some olive oil cloud, top with fig quarters and vinegared granita, bead with a few drops of olive oil and pepper.