Quince juice:
Extract the quince juice using a steam juicer and bring to it to a boil and let it reduce to 200 ml. Season to taste with the remaining ingredients.

Puree of Jerusalem artichoke:
Vacuum the bulbs together with the butter and a bit of lemon juice. Cook sous vide in the fusionchef sous vide water bath at 85 °C for 45 minutes. Place in a Thermomixer, add the cream and prepare a fine puree. Season to taste.

Veal kidney:
Clean the veal of fat and tendons and vacuum with a bit of beurre noisette. Cook sous vide in the fusionchef sous vide water bath at 65 °C for 40 minutes. Pat dry and brown in beurre noisette. Cut into slices.

Chips of Jerusalem artichoke:
Cut the bulb into thin slices using a slicing machine. Blanche briefly in boiling water. Pad dry and fry in oil at 130 °C until crisp. Season with a bit of sea salt.

Quince salad:
Cut the quince peel into fine julienne and marinade with a bit of reduced quince juice.

This recipe was generously provided by Andreas Tuffentsammer.