FOR THE BEARNAISE-STYLE BASE CREAM DISCS
Put the chopped shallot in a saucepan with the peppercorns, wine and vinegar and reduce to half. Filter. Rehydrate the gelatin and add it to the reduction while still warm. Add the egg yolks and emulsify by adding the butter and cream. Pour into the Gourmand Big Ring moulds and cook in a steam oven at 83°C for 12-15 min. Leave to cool and blast chill before removing from the mould. Place directly on the dish and leave to defrost slowly. Heat up in a salamander oven before serving.
FOR THE CAULIFLOWER AND BROCCOLI TOP
Clean the vegetables by separating the tops. Cook in boiling salted water for 5-8 min and cool immediately in water and ice.
COMPOSITION OF THE DISH
Place the broccoli and cauliflower tops on the cream disc after seasoning them with extra virgin olive oil. Lay out the aromatic herbs and flower petals on the tops. Place the grain mustard.