Glazed carrots with cumin and orange in the style of Joel Robuchon

Choose carrots of the same diameter and slice them on a mandolin or food processor so every slice cooks the same.

Put the carrots in a large bowl, discarding broken slices; add cumin seeds, sugar, garlic, olive oil and salt, and mix with clean hands.

Lay the carrots as flat as possible in a saute pan, in batches if needed. Bury the bouquet garni in the middle.

Add water barely halfway up the carrots; too much takes forever to reduce and overcooks them.

Cover with a buttered paper lid, bring to a boil on high, then reduce to a simmer and cook about 11 minutes until tender.

Pour off excess water, add not even half a glass of orange juice and reduce until the juices evaporate, almost ten minutes.

Remove the lid and bouquet garni and finish uncovered, adding a little more orange juice once dry, rocking the pan gently for another 10 minutes until the carrots carry a shiny glaze.

Finish with a little coriander; plate in rosettes with a little peppercorn and spoon over orange juice reduced with a few cumin seeds.