Ingredients for 4 portions

• 720 g
• Salt and pepper
• 330 g Chicken breast fillet
• 100 g Mushrooms
• 150 g QimiQ Sauce Base
• 50 g Whipping cream 36% fat
• 1 pinch(es) Cayenne pepper
• Salt
• 100 g QimiQ Marinade
• 100 g Sunflower oil
• 3 g Salt
• 480 g Seasonal mixed vegetables
• 125 ml Vegetable stock
• 125 g Butter
• Salt and pepper
• Rapeseed oil, to fry
• 500 ml Veal stock
• 500 ml Demi-glace sauce
• 0.25 kg Fleischabschnitte
• 125 ml Port
• 125 ml Red wine
• 125 g Carrots, roughly chopped
• 125 g Parsley roots, roughly chopped
• 125 g Celeriac, roughly chopped
• 150 g Onion(s), roughly chopped
• 75 g Leek, roughly chopped
• 50 g Mushrooms, roughly chopped
• 15 g Cane sugar
• 1.5 Garlic clove(s)
• 2 Thyme sprig(s)
• 1 Bay leaf
• Juniper berries
• Salt
• Pepper corns
• 250 g QimiQ Sauce Base
• 250 ml
• 500 g Butter
• 65 g
• 80 g QimiQ Sauce Base
• 200 g Floury potato(es)
• 6 Egg yolk(s)
• 6 Egg white(s)
• 100 g AP Flour
• 100 g Butter, melted
• White pepper
• Salt
• Nutmeg, grated
• Butter, to fry

Method