For the elixir of celeriac:
Wash, peel, and carve the celeriac into cubes of roughly 2cm, dress with a whisper of extra virgin olive oil, and roast at 190°C for 35 minutes. Enclose 500g of this roasted celeriac in a vacuum bag with 1.5l of water, and steam gently for 2 hours at 85°C. Strain this precious broth and set it aside to nurture the cooking process.

For the salted lemon emulsion:
Wash the lemons and score them with a cross, allowing the salt to penetrate their very heart; cover them entirely with delicate flakes of salt and preserve them in a jar or a vacuum bag for two months. Once their winter ends, wash the citrus fruits thoroughly to cleanse them of all salt. Slice them, preserving the pulp and the zest, freed of its bitter white pith. Blend the pulp and zest together, adding a few drops of freshly squeezed juice, if needed, to awaken a vibrant vitality and acidity. Pass the mixture through a fine sieve.

For the dust of smoked black tea:
Grind the precious Lapsang Souchong tea until it is transformed into an ethereal, delicate powder.

For the pasta:
Cook the linguine directly in the celeriac elixir for 7 minutes, seeking that perfect harmony between gentle boiling and evaporation. By the end of this journey, the broth must be fully concentrated, transformed into a rich, enveloping glaze. At the dawn of the cooking process, dissolve the miso paste; at its sunset, stir in the fresh lemon juice and a few drops of olive oil.

For the presentation:
Upon the canvas of the plate, paint a few drops of the salted lemon emulsion, then cradle the linguine dressed in their reduction, and, as a final touch, crown the creation with a dusting of the smoked tea.