Take a turnip, wrap it in its leaves and place it on the OFYR grill. Let it cook for 30 minutes.
Meanwhile, take the second turnip, unroll it with a Japanese mandolin to make a long ribbon. Mix the soy sauce and the fish sauce. Spread the ribbon with the sauce (or use a brush to spread the sauce on the ribbon).
Roll the ribbon and cut it in half. Set aside.
Remove the turnip from the grill and remove leaves. Cut it into slices and place it on the plate of your OFYR to colour.
Make a pesto with the chopped turnip leaves and the remaining soy/fish sauce mixture. Use a mortar and pestle to obtain a semi-fluid mixture. Add seasoning.
Make the lacto-fermented sauce by melting the butter in the hot kimchi juice. Emulsify with a whisk. Add seasoning. Cut a piece of the roasted turnip and let it infuse in the sauce.
Roast the asparagus and daylily leaves with a bit of oil on the plate. Season with salt and pepper. Set aside.
Arrange the plate by unrolling one part of the ribbon. Keep the second part in a spiral for a "rose" effect. Sprinkle with pesto. Arrange the roasted asparagus and daylily shoots around the plate. Place a few aromatic sprouts on top. Add sauce in the center.
Recipe by Chef Sang Hoon Degeimbre - L'Air du Temps**