Finely chop onion and garlic. Sweat the onion in a sauce pan using the smaller amount of butter. Add the alcohol and cook to reduce until 30% of the liquid remains. Cool the liquid in an ice bath. Mix chicken liver, reduction, eggs, cream, salt and pepper to a smooth creme. Add the butter in a fine stream whilst mixing. Distribute the batter in silicone molds and bake in an oven at 120 ° C for 15 minutes to an core temperature of 72 ° C. Freeze in the Blast chiller until serving.
Boil the potatoes, strain and allow the steam to evaporate. Rice the potatoes and place in a mixing jug together with the eggs and vinegar. Mix to a smooth cream, spread the cream thinly on a silicone mat. Dry the potato cream using the drying program 90°C until dry. Break up the chips and deep fry at 160°C.
Roast the chicken skin in the oven at 175°C for 30 minutes. Place crispy skin, oil and tarragon in a blender. Mix smooth and strain, allow the oil to cool. Place the egg yolk and roasted garlic in a bowl and mix. Add the oil in a fine stream while mixing. Season with lemon and salt.
Bring the sugar and vinegar to a boil. Slice the onion in ½ cm thick slices and vacuum pack with the pickling liquid. Let marinate until serving
Slice the cucumber into 1 cm thick slices. Chop the spruce shoots finely. Place the cucumber in a vacuum bag with oil, spruce shoots and salt. Vacuum seal.
Fry the rice in a dry hot pan until puffy/crispy.
Pick the lemon thyme and marigold petals. Place the herbs in the refrigerator until it’s time to serve. Spray the lettuce leaves with tarragon vinegar just prior to serving.