Carpaccio of bresaola, parsnip, and pear

Peel the parsnips. Cut 100 g of parsnip into paper-thin slices with a mandoline. Mix the parsnip slices with the lemon juice, a splash of nut oil, pepper, and salt.

Make the parsnip cream. Cut the remaining parsnip into cubes and cook them in milk until tender. Season with nutmeg, pepper, and salt.

Divide the bresaola over the plates.

Remove the core from the pears and slice the pears. Roughly chop the nuts.

Distribute the pears and nuts over the plates.

Cut the cauliflower into florets and then into slices.

Make the vinaigrette. Crush the fennel seeds in a mortar. Stir in the lemon juice, maple syrup, nut oil, and olive oil. Season with black pepper and salt.

Shave the parmesan into flakes. Finely chop the parsley.

Drain the parsnip, but keep a bit of the cooking liquid. Place the parsnip with a knob of butter in a food processor and blend finely. Add some cooking liquid if necessary. Season with pepper and salt.

Spoon some parsnip cream onto the plates. Distribute the parmesan flakes, parsnip slices, and cauliflower over the plates.

Finish the plates with the vinaigrette and parsley.

Toast the bread and serve it with the carpaccio.