1. Chicken: Season the chicken on the skin side. Salt and pepper and bake the chicken in the oven at 100°C until the internal temperature is 62°C. Remove from the oven and let it rest for at least 30 minutes. When serving, sear the chicken breast on the skin side again until the skin becomes crispy.
2. Pommes fondant: Cut the potatoes into four halves and shape them into balls. Place in a deep baking dish. Pour over the beef fat and place the dish in the oven at 200°C for 30-40 minutes.
3. Carrot cream: Cut the carrots into as thin slices as possible. Bring the cream and milk to a boil and add the carrots. Bring as much of the liquid as possible into the carrots. Mix with salt, a little sugar and lemon juice to form a smooth cream. Strain the cream using, for example, a sieve.
4. Red wine sauce: Finely chop the onion, slice the garlic and chop the spices. Saute in a little butter until the onion softens. Add the wine and vinegar. Bring to a boil until about a third of the liquid remains. Add the broth and reduce to the desired taste and consistency. Brush the sauce and season with salt and possibly a little sugar. Strain the sauce.
5. Brussels sprouts: Blanch the Brussels sprouts for two to three minutes. Cool them quickly. Cut them into pieces and fry them in butter. Add finely chopped garlic and a pinch of sugar. Let them fry for a few minutes.
6. Grilled banana shallot onion: boil the banana shallot onions in water and peel them and cut them into pieces. Leave the ”root” to remain. Then fry them and grill until a fine pattern forms on one side.
7. Mushrooms: Fry the mushrooms in butter.