Chicken

Season the chicken breasts with salt and pepper.

Add fresh thyme and vacuum-seal each portion with a small amount of Roast & Fry.

Cook sous-vide at 64°C for 60 minutes.

Chill if prepared in advance, then shortly fry in some Roast & Fry, to add a golden brown crust.

Slice the chicken before serving.

Sweat the shallots and garlic in the Roast & Fry until translucent.

Add the morels and cook briefly.

Deglaze with chicken stock and reduce by half.

Add the Culinaire Végétop and simmer until the sauce reaches the desired consistency.

Season with salt and pepper.

Peel the potatoes and boil in salted water with the garlic cloves until fully tender.

Drain and allow to steam dry.

Pass the potatoes and garlic through a fine tamis for a smooth texture.

Warm the Culinaire Végétop, the spices and butter together.

Stir into the mashed potato mixture over low heat.

Gradually add the grated cheeses in batches, stirring continuously with a spatula or wooden spoon until fully melted and elastic.

Trim the asparagus and blanch in salted boiling water until tender-crisp.

Refresh in ice water and set aside until service.