“Cuisson sous vide” Cooking process in a bag under vacuum. Remove bone and flatten meat of the bone blade pork. Chop raw and smoked pork belly and incorporate this stuffing in the “duxelle” of morels, add the 2 eggs, the flour, salt, pepper and spices (juniper berries and cumin).


Prepare cooking base with I leek, 1 bouquet garni (thyme, laurel, parsley, salt and few spices).Stuff the blade with stuffing then roll it and tie it with string at regular interval. Insert it into the bag adding cooking base, close bag and cook for 3 hours.


Remove from bag and place it on oven tray, brush over sweetened cognac and bake it. Repeat the brushing several times in order to obtain a crackling crispy skin.Put together the cooking base “fond de cuisson“ and the gravy brown sauce ”fond de veau”.


Garnish with cooked chestnuts in cooking base, aparagus and butter pan fried morels and sliced aubergines oil fried. Slice the meat and serve with a coulis of gravy “cordon de sauce”. The remaining sauce will be served in a gravy boat.