Prepare the brulè by sautéeing the assorted vegetables with sugar and spices and let it simmer in the Nebbiolo wine for 5 to 6 hours, then, ilter the mixture and let it rest. Whisk the mayonnaise with the sweet gorgonzola and then add small doses of whipped cream and keep on whisking until it reaches a creamy texture. For the presentation, spread the brulè on a plate, then put on the steak tartare and cover it with the gorgonzola sauce. Finally, garnish it with a julienne of fresh celery.