1. Celery: Cut celery coarsely sized, add the minced shallots and wet with white stock.
   Cook and blend, finish with cream, eggs yolks, agar-agar, bring to boil and drain.
2. Olive Gelee: Infuse the olives with water, mix, move. Add the agar plate and then running. Cut into
   small circles (2 cm diameter).
3. Green (bread) Crumbs: Mix breadcrumbs and parsley and allow to dry.
4. Celery Juice: Spent centrifuge celery and add lecithin.

Finishing and Presentation:

1. Fry the lamb fillets. Cut the fillets into quarters and place the largest piece in breadcrumbs.
2. In a glass, put the bomb celery, a jelly and olive finish with the celery foam.