Cut the leek whites in half lengthwise.
Wash them well.
Be careful: leave the bulb on to prevent the layers from coming off.
Mix miso with sake and vinegar and brush the flat side of the leek with it.
Cook on the oiled plate and let brown well.
In the meantime, prepare a casserole with the green parts of the leeks and the unused herbs. Place the casserole on your OFYR to create steam.
Finish cooking the leeks in the closed casserole for about 15 minutes.
While cooking, brush the miso mixture on the plancha and scrape it off with your spatula as soon as it is dry. You obtain a paste. Grind the monard leaves, tarragon, savory in a mortar and pestle. Mix the dry miso to obtain a pesto.

Dressing:
Arrange the leeks coloured side up.
Sprinkle with dry miso.
Thin out the Inca garlic, pansies, tarragon and aromatic herbs.
Taste with your fingers.

Recipe by Chef Sang Hoon Degeimbre - L'Air du Temps**