Grand Aioli

Pound garlic with salt in a mortar until smooth. Add egg yolks one at a time, mixing well.

Add olive oil drop by drop, stirring constantly, until a thick, golden emulsion forms. Season with lemon juice.

Poach soaked salt cod gently for 12 min. Drain and flake into large pieces.

Hard-boil the eggs and peel. Boil potatoes, carrots, green beans, artichokes, and cauliflower separately until tender.

Arrange all components on a large platter around the bowl of aioli.

Everyone helps themselves, dipping vegetables, cod, and eggs into the aioli.