Compote

whole free-range chicken • carrots (about 100 grams) • onions (about 100 grams) • thyme • bay leaf • firm-fleshed potatoes (about 200 grams) • oil • Salt • apples • rosemary • honey • butter

all-purpose flour (250 grams) • large eggs • unsalted butter (50 grams) • vanilla sugar (about 1 tablespoon) • baking powder (about 2 teaspoons) • salt • Canola oil for frying • granulated sugar (50 grams) • milk (100 ml) • As much unsweetened apple-peach compote as you like

all-purpose flour (250 g) • almond flour (60 g) • salt • sugar (60 g) • organic lemon • unsalted butter (150 g) • eggs • apricot compote (300 g) • apricots • candied lemon (40 g) • egg whites (about 120 g, from 3-4 large eggs) • granulated sugar (100 g) •

all-purpose flour (230 grams) • flaxseed flour (20 grams) • plant-based margarine, 79% fat (or unsalted butter) (125 grams) • egg yolk • sea salt • red onions • liquid honey (10 grams) • small knob of plant-based margarine (or butter) • sea salt • Firm fresh figs • log goat cheese • Some walnuts •

Soft Sponge Cake: • eggs • cornstarch (about 80 grams) • plus 1 tablespoon sugar (about 75 grams) • vanilla extract • salt • Pineapple Compote: • Victoria pineapple, diced (about 400 grams) • light brown sugar (about 30 grams) • aged rum (about 10 grams) • Pina Colada Syrup: • Victoria pineapple, diced (about 100 grams) •