2 chickens, 200g bacon, 200g foie gras fat, 2l milk, 200g egg whites, 500g parsnips, 200g pumpkin, 400g onion, 50g leek, 10 sprigs of chives, rosemary , 16 prunes, 40 dates, 200g country bread, 30g + 50g sugar, 1l red wine, 200g crushed almonds, cloves, nutmeg, cinnamon, pepper, salt, 1/4l oil olive, 10cl of sherry vinegar, 140g of lentil flour, 60g of flour.

Reduce red wine, cloves, cinnamon, sugar to demi-glace. Infuse the crushed and roasted almonds in the milk over low heat. Then mix and strain.

Cook the peeled parsnips in milk and water. Similarly cook peeled parsnips and leeks. Stew finely chopped onions and fine brunoise of prunes and bacon in olive oil, saving some of the chopped onions and bacon for the sauce. Flavor with rosemary.

Bone the chicken; denerve, degrease the poultry breasts, debone the lower thighs. Start a chicken stock with the carcasses and onion trimmings.

The procedure: cut the supremes into pieces of approximately 2cm on each side. On a strip of plastic wrap, make a rectangle measuring 25cm by 15cm using thin slices of poultry (flattened); on the lower part of the rectangle spread a thin strip of compote then roll the whole thing up and tighten well. Repeat the operation to obtain 2 tubes. Poach them in a bain-marie, in order to obtain a pinkish cooking color (approximately 59°C), then cool them.

Make the thigh rolls by stuffing with the same compote, then roll and tie every 1cm to obtain a sort of small roast. Brown them in olive oil, add the chopped onions and the bacon trimmings, deglaze with the sherry vinegar, add the red wine reduction, the chicken stock and the almond milk. Let it be for now. Prepare the diced stale bread.

Finish the fillings: Mix the parsnips to make the mousseline. Mix the pumpkin to make the velouté.

Make a tuile mixture with the lentil flour, flour, melted foie gras fat, sugar, salt and egg whites. Make the tiles using a flexiplan, then roll them into a cylinder shape.

Finish the sauce: Decant the thighs, then add the diced bread and nutmeg. Bring to the boil, mix and strain. Return to warm and add the dates.

Cut the roll into 4cm pieces and the thighs into 3cm pieces. Reheat with olive oil.

Serving: In the glass, fill with the parsnip mousseline, then a whole date and a little sauce and finish with the pumpkin velouté. Place the rolled out vertically on one hand and the thighs in the tile horizontally on the other hand. Arrange 3 dates around each rolled out and add a little sauce. Decorate with a sprig of chives in the center of the tile.