3 Michelin star chef owner of Pavillon Ledoyen in Paris, Yannick Alléno, prepares a dish with Noirmoutier white asparagus.

Dehydrated, caramelised asparagus heads are served with fermented tails and poached heads, sliced litchis, cinnamon, raw asparagus slices, butter and lemon spinach, a vanilla extraction sauce and salted butter.

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