⁣First make the dressing by incorporating the veal stock with the diced veal and vegetables. Bring them to a simmer from cold and cook gently for 10 minutes.
Pass through a sieve and repeat with the same stock but fresh veal and vegetable dice. Pass again and then through a muslin cloth.
Reduce the passed stock by about a third until it has a slightly thickened consistency without losing the freshness of the vegetables.
Cool and then finish with a little ponzu, olive oil and the caviar.
Prep the cauliflower: the white is sliced through the floret on a mandolin.
The romanesco florets are quickly roasted in a little olive oil and foaming butter to brown the outside but keep a good crunch in the middle.
The yellow is pickled.
Bring the pickle ingredients to the boil, cool for 2 minutes and then pour over the florets. Cool down before serving.
Tartare: Rub a little olive oil into the veal slices and then sear carefully with the glowing charcoal.
Cut the seared veal into a small dice, place in a bowl and then add the capers, cornichons, shallot and chervil. Stir together and season to taste, add a little olive oil to bind.
Dress
the dish: spoon the tartare along a plate or dress in a
cutter. Arrange the green and yellow cauliflower florets along the tartare
followed by the white slices of cauliflower. Liberally spoon over the dressing
and finish by grating the purple cauliflower over the dish using a microplane.