Kid pâté lasagna: 2 legs of kid, 150g bacon, 100g onions, 4 eggs, fleur de sel, saffron, cinnamon, ginger, nutmeg, pepper, cardamom, a bunch of coriander, 1/2 bunch of flat-leaf parsley, 1/4 bunch of mint, a bunch of chervil
Dough: 200g spelled flour, 2 eggs, saffron, olive oil
Sauce: 15cl of mead, 75cl of red wine, 20g of carrots, 30g of onion, 30g breadcrumbs, fleur de sel, pepper, cinnamon
Green spelled porridge: 3 bunches of chard, 150g spelled, 1l white stock, 100g onions, 3 cloves of garlic, salt, pepper , 20cl of olive oil, 1/4 bunch of mint, 1/2 bunch of coriander.

Trim and denerve the legs. Cut 10 escalopes into the legs and beat. Cut the rest of the flesh into pieces. Reserve the trimmings for the sauce. Sweat the onions and bacon. Remove from the heat and add the diced flesh, chopped herbs and spices. Bind with egg, season. Stuff the cutlets. Strainer in the shape of a sausage. Wrap the sausages in aluminum foil. Bake at 170°C. Let rest. Climb.

Make the lasagna dough with 200 g of flour, 2 eggs and 2 tablespoons of olive oil. Reserve in a cool place. Roll out the dough thinly, incorporating the herbs (chervil, mint, flat-leaf parsley, coriander, dill). Cook in the English style. Drain.

Mead sauce: Reduce the red wine. Seize the adornments. Deglaze 3 times in a row with water to caramelize the juices. Add the carrot and onion mirepoix. Deglaze with mead. Reduce. Deglaze with reduced red wine. Add the spices. Moisten with water. Combine with breadcrumbs. Chinese. Reserve in a bain-marie.

Green spelled porridge: Sweat the onions in olive oil. Pearl the spelled. Moisten on white bottom. Cook over low heat until the liquid is completely absorbed. Cut the chard leaves into thin julienne strips. Sweat the chard leaves and garlic. Link with substance. Season. Combine the porée with the spelled to obtain a creamy consistency. Add a fine julienne of mint and coriander.