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One&Only The Palm - Recipe - Avocado Mille Feuilles

Avocado Mille-Feuilles


10 servings

  1. Carrot fermentation | Chop the carrots into large pieces and place in a jar, then add the water, salt and carrot extraction. Leave to ferment for 1 month at a temperature of between 14°C and 16°C.
  2. Celeriac | Peel the celeriac then, using a slicer, cut into slices 1 mm thick. Dab each slice with carrot fermentation and celery extraction before putting the celeriac back together. Leave to ferment for 48 h in a vacuum. Steam cook at 85°C for 45 min. Leave to cool.
  3. Turnip jelly | Make an extraction from the turnips. Heat with the ponzu to 90°C before adding the agar-agar. Cook for around 2 to 3 min. Cool then place in the Thermomix. Put through a strainer and vacuum pack.
  4. Chia tiles | Plunge the chia seeds into a saucepan of lukewarm water and leave to swell for 30 min. Spread onto sulfurized paper in a layer about 2 to 3 mm thick. Transfer to the dehydrator for 12 hours to obtain a crispy texture.
  5. Finish and assembly | Assemble the mille-feuilles, starting with the celery leaves, then the avocado trimmed unevenly. Between each ingredient, sprinkle hemp powder, salt, pepper and some crumbled chia tile. Once the mille-feuilles is assembled, cut into 4 and arrange on a plate. Add a touch of turnip jelly and a dash of soya sauce. Finish with a sprinkling of hemp powder.


Carrot fermentation

- 500g sand carrots
- 800g water
- 2g salt
- 200g carrot extraction

- 400g celeriac
- 200g celery extraction

Turnip jelly
- 800g turnip extraction
- 400g ponzu
- 13g agar-agar
- Chia tiles
- Chia seeds

Finish and assembly
- 400g avocado
- 5g hemp powder
- 2cl coconut oil
- 1cl olive oil
- Sekigahara soya sauce
- Salt and freshly ground pepper

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