Preparation time: 20 minutes
Cooking time: 20 to 25 minutes (not including the preparation of the mousseline and chutney, to be done the day before)

Full name
Sea bream tartare, hazelnuts and grapefruit zest, cranberry bean mousseline, French caviar and fig chutney juice

Creative Context 
Perfume maker Thierry Mugler is presenting for the first time his concept of "gourmand perfume," re-conceiving four of his iconic fragrances. Taking this exercise in style a step further and establishing a genuine parallel between haute cuisine and "haute perfumery," Thierry Mugler Parfums invited Hélène Darroze to invent four recipes inspired by the new interpretations of these four fragrances.

She responded by creating a totally "Muglerian" meal, giving free rein to her talent and imagination. Four dishes for a dinner centered on the Taste of Fragrance...

Hélène's Inspiration
I think immediately of an hors d’oeuvre. We will have to focus on a very sweet, very feminine dish: a “bite-sized“ morsel which can subtly combine the fig and especially the chutney.
Obviously, at the end of the preparation, to reflect Womanity’s iodine facet, we will add a few grains of caviar with the tip of the knife, like a signature, an apotheosis.

So here is a starter that reflects Womanity perfume, the first to introduce a sweet/savory note, combining caviar and figs.

Sea bream tartare

1. Coarsely chop the flesh of the sea bream with a knife, then season with salt and Espelette chili in a small bowl.
2. Add the olive oil, crushed hazelnuts, zest and grapefruit juice to taste and mix gently.

Presentation

1. Create four cylinders of sea bream tartare using a round cutter or ring mold and place them on four small plates.
2. Place 3 g (4/5 tsp.) of caviar on each cylinder and add a piece of silver leaf and a few borage leaves for decoration.
3. Add a touch of cranberry bean mousseline.

Taste as is at first, then top with a thin line of fig chutney jus.