Wipe the baking trays with oil and place the turkey meatballs on them and cook at 120°C in the combi-steamer at 80% moisture to a core temperature of 72°C.

Clean and steam the chicory, then sauté it in butter with pepper, salt and a little cane sugar.

Fry the turkey lardinettes with a little butter and then add the mushrooms, and fry them until they are well browned.

Add in the geuze beer and then the demi-glace sauce and the cream. Allow it to heat through and season.

Steam the potatoes and then fry them in a little olive oil and season with a mixture of paprika powder, pepper and salt.

Arrange everything attractively on a plate.

Tip : You can cook the chicory with a mixture of demi-glace powder, pepper, salt and cane sugar. You can place the chicory raw on a gastronorm tray and sprinkle with the mixture. Cook in the combi oven for 45 minutes at 150°C 10% moisture.