Carrot cappuccino (2006)

After working with Michel del Burgo at the Bristol in Paris, Christophe Comes opened his “restaurant à l’accent des suds” in 2000, in the center of Perpignan just a hundred yards from the Castillet. Within its walls the chef proposes an interesting cuisine that is inventive, flavorful and light. This starter, presented in layers like an Irish coffee, is comprised of raw carrot, carrot leaf juice and creamy cappuccino. A disc of cumin phyllo dough adds a crispy touch to the ensemble.