1 kg of wild boar fillet, 2 kg of game trimmings, 0.5l of milk, 0.8l of cream, 17 eggs, 1.3kg of carrots, 1kg of chestnuts, 3 bunches of spinach, 500g of lentils , 300g onions, 100g lemon, 200g ginger, 1.5kg pears, 200g cranberries, 300g raisins, 200g hazelnuts, 300g almonds, cumin, nutmeg, cinnamon, red berries, 500g bread, 400g flour, 200g honey, 500g oats, 550g sugar, olive oil, 0.2l red wine vinegar, 1cl balsamic vinegar, 4l water, 0.8l wine red.

Cut the meat into medallions and marinate it (red wine, berries, pepper and lemon juice). Prepare the vegetables.

Make the pear and ginger pucks: Infuse the chopped ginger in water, reduce almost to ice. Confide the pears in a syrup with water, honey, berries and cinnamon for 1 hour. Make the caramel with sugar and the reduction. Mold into a dome-shaped flexipan and set in the cold. Mix the pears and dry the compote. Saute pear wedges with honey, cinnamon and a little water. Line the bottom of the cookie cutters with the pear quarters. Mold the compote into the cookie cutters then add the ginger caramel 10 minutes before serving, so that the heat of the compote defrosts the caramel but still remains warm.

millefeuille of carrot and chestnut puree: infuse the almond powder into the cream and reduce. Sauté the spinach with oil and extract as much water as possible. Spread on silpat and dry in the oven. Cook the chestnuts with water and sugar, the carrots in the English style. Make the two purees and dry them. Assemble the millefeuille by inserting a dried spinach leaf, carrot puree, spinach leaf, chestnut puree and finally a spinach leaf. Cover them with the almond milk reduction and streak with the balsamic vinegar.

Lentil and carrot flan flavored with cumin: Cook the lentils in the English style, mix and pass through a sieve. Make the cream mixture flavored with cumin. Mix the ingredients, mold into a dariole mold. Cook in a bain-marie at 180°C for 20 to 30 minutes.

Cereal slicer: Soak the oats in cold water, then roughly chop the oats with a cutter. Mix the flour, egg whites and salt. Loosen with the olive oil, add the oats. Spread on silpat, bake for 10 minutes at 180°C.

Pepper sauce: Brown the trimmings with olive oil. Pinch out the juices, degrease and add a vegetable mirepoix. Make one work hard. Add the marinade liquid, vinegar and balsamic vinegar. Reduce to ice cream. Moisten with the brown game stock and add the pepper mignonette. Reduce by half. Add the toasted and soaked bread and the raisins. Mixer. Work the sauce to the desired consistency then strain through cheesecloth. Wild boar steak breaded with hazelnuts: Bread the wild boar steaks in English style (flour, egg yolk) and in chopped hazelnuts. Cook gently in olive oil and season with salt and pepper. Heat the cranberries without bursting them, with a little olive oil and sugar.

To serve: Reheat the pear slices in the oven. Check the seasonings and arrange to bring out the colors. Arrange the food harmoniously and decorate with the dried pear slices, candied ginger and fried spinach leaves.