• A few minutes before service you bake the black puddings in butter.

Dried apple or quince

• Cut the fruit into thin slices with the mandolin. Sprinkle with icing sugar and place in the food dryer or oven at 80°C until dry and crispy.

Apple compote

• Peel and cut the apples into quarters. Keep the shells and chambers.
• Place the apple in a saucepan with the butter, lemon juice and spices. Place over a gentle heat until the apples are mashed into a purée. Add some water if it is boiling too dry. Then mash with a fork.

Red onion jam

• Slice the onions and caramelize with a little brown sugar with the butter. Add the pearl onions with the red port. Reduce until all liquid has evaporated. Then add the balsamic vinegar and grednadine. Simmer until the pearl onions are soft. Season with salt and pepper and a little more vinegar if needed.

Caramelized apples

• Peel and quarter the apples and caramelize with the butter and honey. Add the chopped rosemary and let it cook for a while.
• Gravy with ginger and honey
• Boil the peels and cores of the apples with honey, star anise and ginger with some water. Then add the pork or lamb gravy and reduce. Add butter, lemon juice and the pineapple brunoise, let it boil and set aside.

Decor

• Lay the apple compote in a ring on a plate. Put a spoonful of onion jam on top.
• Arrange the sausages, caramelized apples and apple slices around it.
• Spoon the gravy and finish with the dried apple slices. Sprinkle with some lemon zest and serve.

• Preheat the oven to 150°C.
• Put the pumpkin cubes in a baking tray with some olive oil and bake them in the oven until they are soft.
• Melt half the fat over low heat and add the quinces. Bake them for about 10 minutes until golden brown.
• Dip the pears and apples in the cinnamon and add to the quinces.
• Add the sugar and pumpkin to the fruit when it has softened. Then flambé with the calvados. Season with salt and pepper.
• Heat the rest of the fat in another frying pan and fry the black puddings in it.
• Serve the sausage with the fruit and the pumpkin with the cooking liquid.

• Melt a piece of butter in the pan and fry the shallots over low heat.
• Then add the vinegar, wine and water and bring to a boil over low heat.
• Now gradually beat in the butter. Always melt some butter and then the next batch. Continue until you have a nice emulsion.
• Season with salt, pepper, cayenne pepper and lemon juice, if desired.
• Finally, strain the sauce to remove the shallots. The sauce is now ready to use.

• Cut the meat into 2 cm cubes. Fry them in hot oil over high heat. Do not stir at first, let the bottom brown well, then turn. Immediately scrape the crusts off the bottom. When the meat is completely browned all over, put it in a sieve to drain the oil.
• Place the butter in the pan, the crushed garlic cloves, thyme and the crushed pepper. When the butter starts to foam, return the meat to the pan. Then pour over the liquid (water or chicken stock) until the meat is just covered. Reduce until completely dry and repeat this step.
• Then add more water and reduce until half of the moisture has evaporated. Skim well every time. Then drain through a fine sieve and collect the gravy. Then set aside for further processing.

• Place the milk with stock and cream over a low heat. Add the butter and a few wisps of olive oil.
• Meanwhile, cut the vegetables and place them in a bowl so that they look nice.
• When the milk boils, add the vegetables and crosses. Some salt and pepper and let the vegetables cook over a low heat.
• When everything is cooked, remove the bay leaf from the milk and put it all in the blender. Grind everything well and add some milk or stock if necessary. The soup should have a thick texture. Season with salt and pepper.
• Put the cream with some creme fraiche and salt in the whipped cream syringe.
• Put the soup in a plate and pipe a dollop of cream/creme fraiche on top. Finish with a drizzle of olive oil and serve.