1. Season the beetroots whole, wrap them in foil and roast at 160°C until cooked. Peel and cut in 6mm dices.

2. Dice the butternut squash into 1 cm cubes. In a pan, sweat the butternut squash with half the butter over a low heat. Once soft, about 10 minutes, remove 50 g of the squash and reserve for plating. Remove the remaining butternut squash from the pan and crush with a fork.

3. Wash and dry the girolles, then pan-fry in the remaining butter until soft, about 5 minutes. Allow to cool, then roughly chop half the girolles and combine with the crushed butternut squash. Season to taste. Reserve the remaining girolles for plating.

4. Put the beetroots in a sous vide bag and cook in a circulator at 85°C for 3 hours. Blend it into a puree. Put a third of the puree in a pot with the agar and boil it for 2 minutes. Spread this puree on a lightly oiled acetate sheet and dehydrate. Cut in strips and deep fry.

5. Prepare the alginate bath in advance, combining alginate and water with a hand blender and letting it sit.

6. Blend liquorice, water, gluconalactat and xantana until smooth. With the help of a syringe make droplets of the liquorice mix on the alginate water. Let it sit for a couple of minutes and rinse in clean water. Use immediately.

7. Melt the feta cheese in the cream. Add mustard and sieve it into a siphon gun. Charge twice.

8. Season the diced beetroot with horseradish, salt, pepper, extra virgin olive oil and lemon to taste. Using an 8cm metal ring, place the beetroot in the centre of the plate. On top of the beetroot, add the caviar, espuma, sliced pickled beetroot and beetroot chips. Finish with roasted hazelnuts and micro watercress. Using a smoking gun and a cloche, smoke the dish with apple wood chips and remove the cloche in front of your guests for that extra wow-factor.