Cauliflower Purée

Slice cauliflower as thin as possible. Sweat it down with 50g of the butter and milk and reduce it down to half. Add the cream, reduce by a third. Blend together and mount in the remainder of the butter. Season to taste.

Hazelnuts

Roast hazelnuts in brown butter. Strain off and crush the hazelnuts. Gently season with the grated Parmesan.

Cod

Cure the cod loins in fleur de sel for 10 minutes. Rinse off and leave to dry on a rack for 24 hours. Ballotine in clingfilm. Portion at 80g and pan fry in olive oil skin side down.

Squid Consommé

Roast the squid in pan. Remove then add chicken wings, roast until golden and remove. Add mushrooms and roast. Add diced shallots with 2 cloves garlic, spring of thyme and sweat out add chicken.
Add squid back to pan and 1 bottle of white vermouth. Reduce by half. Add 1L white chicken stock and cook out for 1 hour. Pass through a fine sieve and let it cool until 40 degrees celsius.
Make a raft from 300g chicken breast, 300g of squid tubes, 300g egg whites. Blend together and add once the broth is cooled to 40 degrees celsius. Bring slowly up to the boil until raft forms. Make a hole in the raft with choice and remove the consommé.

Kale

Blanch kale, then bbq finish by dressing with Chardonnay vinegar, salt and pepper.