Fermented celery rolls: Use a spiralizer to make long lasagna-like sheets of celery. Roll them up and stuff them into a glass bottle. Pour the cooled brine over the top, add the juniper berries and bay leaves. Seal the bottle and let it ferment at room temperature for 12 days.

Vegetable demi glace: Preheat the oven to 160 °C. Clean the vegetables, cut them into equal-sized pieces and place them in a baking dish. Drizzle with oil, mix and bake until golden brown for 40-50 minutes. Finally, add the tomato puree. In a large saucepan, boil the red wine down to half, add the roasted vegetables and pour in cold water. Reduce to a third of the contents over a low heat. Strain through a very fine sieve and let the vegetables drain thoroughly. Then pour into a smaller saucepan and continue boiling until half the volume, about 750 ml.

Mushroom sauce: Pour mushroom oil into a saucepan, add chopped champignons and pre-soaked and squeezed dried mushrooms. Sauté the mushrooms, pour over vegetable demi-glace and cook over low heat for about 30 minutes. Add vegetable stock as needed to prevent the sauce from reducing too much. Finally, whisk in the butter.

Rice chips: Heat enough oil in a frying pan. Fry the rice paper one at a time, which will swell within a few seconds. Remove immediately with tweezers, place on a paper towel and salt while still hot.

Fermented celery tagliatelle: Drain the fermented celery rolls and cut into 1 cm wide noodles. Blanch briefly in salted boiling water and immediately cool in an ice bath to retain their crispness. Heat the mushroom oil in a frying pan, add the chopped capers, chives, oregano and celery noodles. Toss briefly to coat the noodles with the herbs. Season lightly with pepper, but do not add salt.

Serving : Place the tagliatelle in a deep plate, pour over the mushroom sauce, top with pickled mushrooms and rice chips. Garnish with micro herbs.

Variation: Instead of capers, you can also use pickled dandelion or marigold buds.

Chef's TIP: Store vegetable demi glace in the refrigerator, where it will last for approximately 7 days, or freeze it.