Melt-in-the-mouth mille-feuilles of celery confit with black truffle "from my country", roots, white celery purée, green celery jelly, Meyer lemon, soaked in a broth of roasted seeds in infusion, "mini leeks - from Maison Sales - smoked in apple wood, with a nod to Catalan calçots and a cylinder of celery cooked in a casserole with truffle juice, breaded with puffed quinoa, fried celery, roasted hazelnuts, grated lemon, truffle chives and diced truffles, onion pickles.