Beef bouillon with onion, gruyère and cobnut

To make the beef sauce, add the sliced onion to a pan with a little olive oil and allow to caramelize on a low heat. Add the beef bouillon and allow to simmer for 30 minutes. Pass through a sieve and reserve

For the beef cream, add the onion and butter to a pan and sweat until soft. Add the beef bouillon and the cream, then allow to simmer for 30 minutes. Strain through a sieve and season to taste

For the cheese gel, mix the milk with the agar in a small pan and bring to the boil. Add the grated cheese and blend with a hand blender until homogenous. Pour into a shallow dish and allow to set. Once set, break the gel into pieces and blend again to obtain a smooth mixture. Transfer to a piping bag

Preheat the oven to 170°C/gas mark 3

Mix all of the ingredients for the tuile together in a bowl to form a batter. Spread the batter onto a silicone mat and bake in the oven for 10–12 minutes. Allow to cool a little and cut into small triangles

Place the shallot halves in a vacuum bag with a tablespoon of vegetable bouillon and a dash of olive oil, seal then cook the shallots in the microwave in three 30 second bursts

Remove from the bag and pat the shallots dry. Lightly grill or griddle until slightly charred, then season with sea salt and coarsely ground pepper

When ready to serve, gently warm through the beef sauce and froth up the beef cream. To plate, pipe dots of the cheese gel on to a warmed plate and place pieces of the shallot and the tuile around. Spoon over a little of the warmed beef sauce and some of the frothy beef cream