Aged Goat Cheese, Apple, Lavender, and Tapenade Sourdough

Heat oven to 350ºF. In a large bowl, whisk eggs into milk and season lightly with salt. Line four small loaf pans with parchment paper and spray with extra virgin olive oil. Soak a slice of bread in the egg mixture and place on the bottom of the loaf pan. Soak two more pieces and place on long sides of loaf pan to make walls. Spread a layer of tapenade on the bottom piece. Soak two more pieces of bread and spread a layer of tapenade on them, place in loaf pan. Finally soak a piece of bread in custard and place on top. There should be three layers of tapenade each separated by a piece of bread. Wrap loaf in aluminum foil, place in oven, and bake 30 minutes, until the center is 160ºF. Remove from oven and cool under gentle pressure.

In a saucepot, bring water and sugar to a boil. Add vinegar and lavender, remove from heat, and steep 30 minutes. Transfer to refrigerator, rest overnight, and strain.

In a saucepan, combine water and sugar and heat on medium flame, until sugar dissolves. Add lavender, reduce heat to low, and simmer 30 minutes, until syrup thickens. Strain and spread lavender on a dehydrator tray. In a dehydrator set to 55ºC, dry lavender for 12 hours, until crystallized.

In a saucepot, combine all ingredients, except mustard seeds. Bring to boil and steep 10 to 15 minutes. Strain pickling liquid, add back to saucepot, and stir in mustard seeds. Simmer on low heat 10 minutes, until seeds are tender.

In a bowl, make an acidulated water bath with 1 tablespoon ascorbic acid. Core and quarter 5 apples, placing the cut pieces in the water bath as you work. Juice these apples with the remaining ascorbic acid and mint. Strain juice through a chinois, then through a coffee filter. With a vegetable sheeter, make sheets of the remaining apples, pressing firmly so sheets are relatively thick. Place sheets in the water bath as you work. Cut each sheet into 16-inch sections. Place two sheets in a vacuum bag, along with 2 ounces of the apple juice, compress for 30 seconds, and seal for 7 seconds. Repeat with remaining sheets.

Heat oil in a deep fryer to 350ºF. Place cheese off center on a plate. Remove a Compressed Apple from the vacuum bag, spread it onto a cutting board, and pat dry with paper towels. Brush the apple sheet with olive oil and sprinkle with bee pollen and Crystallized Lavender. Fold the apple sheet to half and press well, lay it next to the cheese in a free shape. In a bowl, combine some Lavender Broth and Pickled Mustard Seeds, enough to coat the bottom of the plate and split it with the mint oil. Pour the broth on the plate while spreading the seeds evenly. Slice a wedge of the Tapenade Sourdough and fry until golden. Drain on paper towels and lay it on the edge of the plate. Scatter the plate with lemon thyme, rose geranium, and rose flowers and finish with olive oil and sea salt.