1. Mince the celery very thinly.

2. Rinse the rice in a colander once. Fry it for 5 minutes in coconut oil with a good pinch of fleur de sel.

3. Add the jasmine pearls and water (1 part rice to 1 part water).

4. At the first boil, reduce the heat to 1 and cook covered for 20/25 min- utes without lifting the lid.

5. Dry roast the almonds in the oven under the grill at 180 °C for 10 minutes.

6. Arrange in a shape, surround with celery and crushed almonds. Finish with a zest of clementine.

Recipe: L'atelier de Cuisine Bertrand