Sauces and accompanying preparations
Roast the corn and deglaze with wine. Reduce the wine together with the shallots. Add the water, reduce and season.
Put in a vacuum bag 2 pieces of corn, 100 g of water and 2 g of salt. Vacuum, seal the bag and leave in fermentation room for at least 3 weeks.
Extraction of corn
Char the corn, put in a vacuum bag, add water and a teaspoon of seeds oil, cook for at least 12 hours at 83 degrees.
Make a salad with tarragon, thyme, chives, chicory, and all the ingredients. Keep at room temperature for freshness and to be ready to serve.
Melt the anchovy with garlic and oil. Add the almond milk and cook in a pot by reducing the liquid. Season.
Thighs and lettuce
Cook the chicken thighs confit then remove the meat with your hands, season and mix with lettuce.
Make a puree with potato and garlic. Season, put it in the mould.