Carosello Cucumber

Slice the cucumber into 2 cm thick slices.
Season with Provence olive oil, salt, and Espelette.
Put sous-vide and let rest for 3 hours.
Cut into small dice.
Season with olive oil, lime zest, lime juice, and salt.
(This job is done daily.)

Cucumber Jelly

Soak gelatine leaves in ice water.
Peel cucumber, juice it, and strain through chinois.
Add all ingredients and mix with Bamix.
Strain through chinois, then muslin cloth.
Weigh 200g of juice; reheat 35g of this with the gelatine leaves.
Add back to remaining juice, pour into Japanese tray with silicone liner.
Keep in the fridge until set.

Yogurt Foam

Mix yogurt with cream and season with salt.
Smoke lightly with hay in a cocotte with lid.
Place into siphon and add 1 gas cartridge.

Green Cucumber and Mint Oil

Peel cucumber, keep the skin.
Blanch mint leaves and cool in ice water.
Press to remove excess water.
Blend cucumber peel and blanched mint in Thermomix with vegetable oil.
Blend at full power for 1 minute and pass through muslin cloth.

Sauce

Mix yogurt base with milk, lime juice, and zest.
Add juniper toasted powder and green oil; mix with Bamix.
Add cucumber juice, olive oil, and salt to season.
Keep refrigerated and add extra green oil on top before serving.

Black Lemon Gel

Mix black lemon powder with some lemon gel.
Place into piping bag.

Cucumber Bands

Cut cucumber in 2.
Slice thinly on mandolin into long bands.
Remove seeds from the centre of each slice.

Plating

Shape cucumber bands into a ring on plate.
Place diced carosello at bottom of plate next to bands.
Add pieces of cucumber jelly.
Pipe yogurt foam on top of dice and jelly.
Pipe black lemon gel and lime segments on top of foam.
Add 2 borage flowers.
Place borage flowers on cucumber bands.
Sprinkle with burnt juniper powder.
Pour sauce into cassolette.
Add green oil.
Present with 3g caviar at table in front of guest.