If you can bag steam the chicken, you can start by putting the chicken in a bag covered with spices and a extra cube of butter. They will need to go for 1 hr at 180 degrees °c.

For the sauce, start by cutting the shallot in extremely fine pieces, the smaller the easier blended in the sauce.

Melt about 10 to 20 grams of butter in the pan, don't let it brown and add the shallots.

Once the shallots start to get golden brown at the, cayenne, sweet paprika and smoked paprika spices and mix into the pan for about 3 mins so that the spices bloom and release their fragrance into the oil.

Add half of the chicken stock to the pan, and let it reduce. Once reduced down add the other half to the pan

Add the salt into the mixture and let the mixture reduce as much as possible whilst keep stirring to avoid burning the sauce

Once fully reduced, you can focus on boiling the potatoes. Let them boil till somewhat soft and pour out all the liquid from the pan. Let the potatoes sit and dry out in the pot.

In another bring water to the boil and add the haricots verts for about 7 mins once boiling. Once done pour out all the liquid and add in 10 grams of butter and a pinch of sugar and put on a really low heat.

Once the potatoes are dried out add a little piece of butter and the pepper and garlic spices. Mix well and add either into a tray in the oven or into an airfryer and let it bake along for about 10 to max 15 mins.

Now its back to the sauce, once it is cooled down a little add in the cream or creme fraiche. Mix well and add in the spoon of mayonnaise and bring to a low heat to warm the mixture back up.

By now the chicken, haricots verts, and potatoes are all done.

You can serve by first adding the sauce to the plate and serving the chicken, potatoes and haricots verts on top. Sprinkle with some sea salt flakes to taste