Roast the tenderloin on the chest in foamy butter with the garlic and thyme. Add salt during cooking. Keep the meat pink. Let rest.
Lift the thighs, shape them into a ‘lollipop’. Confine the thighs in foamy butter with the garlic and thyme over low heat. Add salt during cooking. In a frying pan, grate Parmigiano Reggiano and let brown over medium heat. Once coloured, crumble the Parmigiano Reggiano. In a saucepan, cook the honey until lightly coloured and add the soy sauce for a lacquering.
|30 g||Soy Sauce|
|20 g||Parmigiano Reggiano 40 m|
Rinse the carcasses well. Cut all vegetables roughly. Gather all the parts in a large container and cover with water. Leave to cook for 3 hours. Pass through a Chinese cheesecloth (or through a fine sieve). Reduce until thickened. Cream, then reduce again. Melt the Parmigiano Reggiano.
|10 cl||Liquid Cream|
|40 g||Parmigiano Reggiano 40 m|
Salt the vegetables without peeling them. Cook the Jerusalem artichoke for 1 hour in simmering water then in the oven at 160°C for 45 minutes. Bake the sweet potato in the oven at 160°C for 2 minutes. Cook the beetroot for 2 hours in simmering water then in the oven at 160°C for 45 minutes.
Cut the vegetables and arrange them on the plate. Grate the fillets of the Parmigiano Reggiano until covered and place on the plate. Roll the thighs in the lacquer, then in the grilled Parmigiano Reggiano powder and place on the plate. Gently pour in the Parmigiano Reggiano Cream.