Yields 4 Servings:

• Place the tofu in a blender with the water and mix it until you are getting a creamy texture.

• Mix the spices with the oil and marinate the butternut squash with it.
• Keep 5oz with no spices for the plate up dot and follow the same process as below.
• Roast in the oven at 340F for about 25’ or until it is fully cooked.
• Place the butternut in the blender and add about 9oz of water to facilitate the mixing process.
• Mix it until getting a smooth texture.

• Place all the ingredients roughly chopped in a pot with water covering just above the vegetables.
• Bring it to boil then let it simmer for about an hour.
• Strain it.

• Slowly “sweat” the potato and butternut squash in olive oil without giving any color.
• Deglaze with the Prosecco wine and reduce it completely.
• Add the vegetables broth to barely soak it then let it simmer until the liquid is completely evaporated.
• Repeat the operation until the “risotto” is cooked.
• Add the butternut puree and finish with the tofu cream.

• Heat up the cranberry slowly and add water when it dries up.
• Stir up regularly and smash it with a fork.
• When the mix turn out to puree, pass it thru a Tamis Mesh Sifter.

• Make a caramel with the sugar. Once you ridge a blond color, deglaze with the jerez vinegar. Let it simmer until you get a thick syrup texture. This part is called “gastric”.
• Meanwhile sautee gently (no color) with olive oil the diced celery, the onion and chopped ginger.
• Once the mix is almost cooked add the “gastric” and let it simmer for about an hour.
• Add the roughly chopped cranberries and cool the mixture down. This can be served at room temperature.

• Place a ring in a center of the plate and fill it up with the risotto.
• On the center top put the celery chutney.
• Finish with shaved cauliflower, toasted hazelnut, herbs salad and dice crouton.
• With a squeeze bottle, apply the dot on the side of the plate.