• 700 gr chicken mince
• 50 gr smoked beef fat
• 8 gr cumin
• 75 gr boiled rice
• 1 eggs
• 10 gr parsley
• 7 gr mint
• 8 gr flour
• 50 gr breadcrumbs
• 50 gr onion

Method –
• Pass the boneless chicken pieces and smoked beef fat through the meat grinder.
• Cut the onions into the brunoised and sauté them, then add the chicken mince and spices and cook with a whisk.
• Set aside to cool. After the mixture has cooled, add eggs, parsley, breadcrumbs, mint chicken broth, and the rice you cooked and portion.


• 4 Potatoes

Method –
• Cut the baked potatoes 1.5mm thick from the slicer and make them round with a cut and soak in cold water. Choose nonstick trays that fit together and cut oiled paper and put some very thin droplets oil, should not be left any drops fully.
• Put the potatoes in plenty of salted water and wait until they soften for a maximum of 4 minutes. When it softens, wash it with cold water, then remove the excess water from the potatoes with a napkin and place them on the tray. (One tray takes 4×8 32 only) After placing the potatoes between 2 greasy trays put them in the oven.
• Bake at 150 degrees full fan for 8 minutes, then bake at 180 degrees 3 fan for 7 more minutes. If there are still light colour, give 2-3 more.


• 225 gr potato
• 375 gr chicken broth
• 5 ml apple cider vinegar
• 4 gr salt
• 100 gr Cream
• 100 gr Chicken leg
• 2 siphon chargers

Method –
• Cook all ingredients except cream and vinegar in chicken broth until potatoes cook well.
• Add the cream and boil for 1-2 minutes.
• Take it from the stove, put it in the Thermomix and mix, then pass it through a strainer.
• Siphon and squeeze 3 chargers. Let stand at 70 degrees sous vide service.


• 500 g of lemon
• 250 g lemon juice
• 125 g sugar

Method –
• Squeeze the lemons and blanch the lemon peels 10 times, starting with cold water every time.
• Mix lemon juice and sugar with a hand blender.
•Put them in vacuum bags and bake at 60 degrees for 3 hours.


• 100 g confit lemon
• 200 g sugar
• 200 g of water

Method –
• The white layers of Confit lemons are cleaned, only the yellow peel remains, and cut them into julienne .
• Put on the stove with sugar and water. Boil until it thickens.


• 1 whole chickens

Method –
• Remove the excess fat by scraping the chicken skins with the help of a spatula.
• Roll it between 2 layers of greaseproof paper and put it in the oven between 2 trays. (200 degrees 30 minutes)


• 150 g red onions
• 75 g carrots
• 32,5 g sap celery
• 32,5 gr leek
• 50 gr red pepper
• 1/2 red wines
• 20 gr tomato paste
• 800 g chicken wings + chicken bone if available
• 5 garlic
• 2 bay leaves
• 10 ml sunflower oil
• 2 liters of cold water

Method –
• vegetables are cut in mirepoix and burned in a pan with sunflower oil.
• red onions are peeled cut in half and burned on the plate
• Chicken bones are burned with tomato paste at 250 degrees for 25 minutes.
• all the ingredients are put in the pot and the top is filled with ice and water is filled.
• It is simmered for 24 hours, filtered, oil is separated and tied.
• If it is made from chicken wings, there is no need for slurry, but it is slow and the edges are burning.


• 45 g potato mousse
• 12 g chicken demi glace
• 3 g confit lemon jam
• 3 g chicken chips
• 3 g potato chips
• 0,1 g coriander powder