Steps and mise en place:
Recipe: Extract the juice from the apples using a juicer. Reduce the juice until it reaches a caramel-like consistency. Cook the veal tongue in a broth with celery, carrot and onion until tender. Once cooked, remove the outer skin and cut into slices about 2 cm thick. Brown the slices with butter, garlic and aromatics, then add the Fuji apple reduction. Cook the shallots on a bed of salt in the oven at 180°C for 20 minutes. Peel and separate into petals. Season the shallots with apple vinegar, salt and pepper.