guinea fowl with dune foot and Picon sauce

Peel and cut the parsnips into large pieces and cook them in milk with star anise and thyme. Mix until smooth with a few tablespoons of the cooking liquid. Season with salt and pepper. Marinate the mini red beetroot in red balsamic vinegar. Heat them just before dressing. Peel fresh beetroot and cut into slices. Dust with olive oil and grill in a grill pan on both sides until cooked.

Halve and steam small chicory stumps for two minutes. Allow to cool, dust with olive oil and place in a grill pan for five minutes without turning. Season with salt and pepper. Cut the mushrooms (dune foot) on wide long discs with the bread slicer. Sprinkle with olive oil and place in a grill pan. Turn them over once to create a nice grill pattern on both sides. Season with pepper. Make the sauce: reduce game stock with a thyme, rosemary and bay leaf herb. Remove the bunch from the boiled stock and add Picon Amer to your taste. Let it cook for a while and season with salt and pepper. Tie the sauce if desired. Bake the guinea fowl fillets in goose fat. Season with salt and pepper. When they are golden brown all around, add half a glass of water and place the lid on the pan. Let it cook for another ten minutes under the lid. Remove the pan from the heat and let it rest for another ten minutes. Cut the fillets into 1 centimeter slices before dressing. On the dinner plate. Start with a spoonful of parsnip and make a hole in it. Pour the sauce into the hole and add the guinea fowl. Finish with your own inspiration with the grilled beet, the warm mini-red beets, the chicory, the dune foot, potato croquettes and fresh purslane.