Wash the carrot, cucumber, radish, red bell pepper, fennel bulb, and cauliflower.

Cut the carrot diagonally and cut the cucumber into dipping sticks.

Trim the radish and cut shallow cross-shaped slits so the sauce can enter.

Slice the red bell pepper and fennel bulb into bite-size dipping pieces.

Break the cauliflower into small florets and keep them raw.

Combine 3 tablespoons of fromage blanc with the miso paste in a mixing bowl.

Stir 2 tablespoons of soy sauce into the miso dip until smooth.

Sprinkle the Espelette pepper over the miso dip and stir briefly.

Combine the remaining 3 tablespoons of fromage blanc with the chopped fresh chives.

Add the lemon juice and mustard to the chive dip, then stir until creamy.

Season the chive dip with salt and black pepper.

Crush the anchovy fillets and garlic together in a mortar until a rough paste forms.

Place the ice cubes on the serving platter and arrange the prepared vegetables over and around them.

Use the hollow red bell pepper half as a bowl and spoon one dip into it.

Spoon the anchoïade onto the fennel pieces and serve both dips alongside the vegetables.