A super light version of the all-time classic Marie Rose sauce as a dip for bold fries. Excellent for restaurants that really would like to make the difference.

• Heat a dry frying pan on an induction hob.
• Heat the black pepper in a pan until fragrant. Allow to cool.
• In an electric coffee grinder, grind the black pepper into a coarse powder.
• Grate the lemon over a bowl.
• Mix the lemon zest with the ground black pepper and transfer to a dehydrator tray.
• Dry the mixture at 70°C for 3 hours.
• Whisk up the remaining ingredients in a measuring cup.
• Pour into a half-litre siphon.
• Aerate with 1 cartridge and shake a few times.
• Cut open the bag of Connoisseur Rustic Fries and shake into a bowl.
• Deep fry the fries until golden brown and crispy.
• Shake the fries in a strainer.
• Season with salt and lemon pepper.
• Pipe the Mary Rose foam into a glass.
• Serve the fries with the airy Marie Rose sauce.
• Garnish with a lemon wedge and a sprig of crazy pea.