1. Finely slice the fennel, then plunge it into a bowl of cold lemon water to keep it crisp and fresh. 2. Remove the orange segments (skinless segments) and set aside. 3. Prepare the dressing: grate a little fresh ginger, then mix it with 3 tablespoons of soy sauce and 3 tablespoons of sesame oil. Add the juice of the remaining orange. 4. Mix the washed baby spinach, drained fennel, and orange segments. Drizzle generously with the sauce just before serving and add a few sesame seeds as a topping.
Julien Sebbag is the self-taught chef behind Micho, a Parisian counter where he reinvents Mediterranean cuisine with freshness and audacity.
Her instinctive approach, focused on plants, natural products and balanced flavors, naturally resonates with the JNPR universe.
He was one of the very first chefs to collaborate with us, starting in 2021, with a sincere focus on non-alcoholic products.
THE SPRITZ RECIPE WITH SPRZ No. 1
In a balloon glass, add 50ml of SPRZ No. 1, fill the glass with ice cubes, and then top up with 80ml of tonic water. Stir gently with a spoon. Garnish with an orange slice.
