Wild boar low & slow

1. Heat 2 dl of the water with the salt and sugar until dissolved.
2. Remove from the heat and add the rest of the water, the thyme, and bay leaf.
3. Place the meat in this brine.
4. Cover and refrigerate for at least 12 hours.

Three options for cooking

Option 1 (our favorite):

1. Remove the meat from the brine and pat dry.
2. Place the meat in an oven dish and pour sunflower oil over it until the meat is submerged.
3. Add some garlic, thyme, and rosemary.
4. Cover and cook for 3 hours at 60°C.
5. Remove from the oil and then sear all around in oil and butter.

Option 2:

1. Remove the meat from the brine and pat dry.
2. Place the meat in a casserole and add veal jus until the meat is submerged.
3. Gently cook on low heat (this takes at least 3 hours

1. Clean the mushrooms thoroughly and add to the cream.
2. Gently heat until the mushrooms have softened.
3. Clean the parsnip and celeriac and cut into cubes.
4. Cook the cubes in water with a dash of smoke bouillon (to taste) until done.
5. Remove the cubes from the liquid and puree with the cream &

1. Clean the Brussels sprouts and cut into quarters.
2. Blanch (until al dente) in broth.
3. Pat dry and gently fry in sunflower oil.
4. Deglaze with chardonnay vinegar and let simmer on low heat until the sprouts are cooked and the vinegar has evaporated.
5. Add salt to taste if needed.

1. Place the desired amount of pasta shells in an oven dish.
2. Mix broth with veal jus (1 to 1) and pour this over the shells (until they are submerged).
3. Bake in an oven at 220°C for about 20 minutes.

1. Wash the cabbage and cut into fine julienne strips.
2. Blanch in water for 3 minutes.
3. Rinse under cold water.
4. Fry the bacon in a little oil until crispy.
5. Add butter and the pointed cabbage and stew for about 5 minutes.
6. Season with salt and pepper.

1. Blend everything with a hand blender into a cream and chill until use.

1. Mix the egg yolk with the spices and brush the puff pastry with it.
2. Cut out rounds.
3. Bake in the oven at 210°C until crispy.

1. Fill the pasta shells with the pointed cabbage.
2. Spread the gratin topping over them.
3. Heat in an oven at 80°C.
4. Caramelize the gratin topping with a blowtorch.