Caramelize the sugar in a saucepan, extinguish with the white wine. Add the white port, salt and thyme sprigs, bring everything to a boil, add the celery slices and cook at low temperature for 10 minutes.
Then take out the celery slices and put them on a baking tray.
Spread with a little Dijon mustard and sprinkle with finely chopped basil. Before serving, place in 100 °C oven for 2 minutes.
Remove the skin from the celery bulb and cut into cubes. Cook in salted water for 20 minutes. Then pour off the cooking water and add the whipping cream.
Bring to a boil, add the butter or truffle butter and a little nutmeg. Before serving, blend with a hand blender.
Season with a little salt.
For the champagne flavor, make 0, 2 liters of Riesling with two diced shallots until the liquid is reduced to 1/4. Add the whipped cream, salt and champagne. Before serving, stir the cold butter cubes into the hot sauce with a whisk.
Cut the fish fillets in half, season with salt and fry on both sides in fat until done.
Dressing: Build a turret: Kohlrabi slices, on top a tiny bit of celery puree, on top a piece of zander fillet. Repeat. Surround everything with a wide strip of the champagne flavor. Decorate with thin threads of beet jus and veal jus.
Drink: Jürgen Koepp recommends a dry Rieslin