Aioli Garni

Instructions

1. Prepare the aioli
   In a large bowl, whisk together egg yolks, minced garlic, and Dijon mustard until well combined. Very slowly drizzle in the olive oil, drop by drop at first, whisking constantly to create an emulsion. Once the mixture starts to thicken, you can add the oil in a thin stream. When all oil is incorporated and the mixture is thick, stir in lemon juice and season with salt. Cover and refrigerate until ready to serve.
2. Cook the potatoes
   Place potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly, then peel if desired and cut larger potatoes in half.
3. Prepare the vegetables
   Bring a large pot of salted water to a boil. Cook green beans until crisp-tender, about 3-4 minutes. Remove with a slotted spoon and plunge into ice water to stop cooking. Drain and set aside. Repeat process with carrot sticks (5 minutes) and cauliflower florets (4-5 minutes), cooking each vegetable separately.
4. Prepare the cod
   If using salt cod, ensure it has been properly soaked overnight with several water changes. Poach the cod (whether salt cod or fresh) in simmering water with a bay leaf and few peppercorns for about 10 minutes, or until it flakes easily. Remove from liquid, drain well, and break into large chunks.
5. Arrange the platter
   On a large serving platter, artfully arrange all the vegetables, fish, shrimp, and hard-boiled eggs. Place the bowl of aioli in the center or serve separately. Season the vegetables lightly with salt and pepper just before serving.
6. Serve the feast
   Allow guests to help themselves, encouraging them to dip the vegetables, fish, and eggs into the creamy aioli. Serve with crusty French bread on the side and a chilled rosé wine for a complete Provençal experience.