Parsley root: cut the root lengthwise with the bread slicer into half-inch thick slices. Steam them briefly. Then fry them in a hot grill pan. Carrot slices: cut a few carrots of different color into thin slices and steam them go. Brussels sprouts: clean the Brussels sprouts and steam them until tender. Then fry them briefly and violently in a little butter. Figs: quarter the figs. Melt a little Roquefort cheese in the microwave. Spoon a teaspoon of cheese into the center of the cut figs. Jerusalem artichoke puree: peel and steam these vegetables and puree them with an egg, butter and cream. Season with nutmeg, pepper and salt. Spoon the puree into individual jars, cover with grated Gruyère and let color under the grill in the oven. The sauce: make a roux of butter and flour. Dilute with chicken broth and cream. Add half a cube of fine herb stock. Season with salt and a few turns of the pepper mill. Pour in a generous splash of Noilly Prat or other dry vermouth and thicken the sauce with some cornstarch if necessary.

Cactus figs: halve the figs and cut off a slice at the bottom so they stay upright on the plate. Serve with a spoon to empty the prickly pears. Partridge: fry the partridge fillets on both sides for a few minutes on high heat in a pan with some butter. Pour in a shot glass of water, cover, lower the heat and simmer for another ten minutes or so until the fillets are done. Pre- cut them into inch-thick slices before serving. On the dinner plate: choose an oblong plate and arrange all the ingredients according to your own inspiration or as in the picture. Finish with grated sticks of beet and corn salad. The puree and a sauce pan are served separately and individually.