Salt and patience

It began as a staff meal. A celeriac too large for the garden course, wrapped in salt and hay and left in the bread oven overnight because nobody had time to deal with it. The next morning Élise cut it open and called the brigade over.

Six hours at a low heat, then a rest as long as a joint of beef. It is carved at the table, and the crust is cracked in front of the guest, because the smell of hay and roasted root is half of the dish.