Cut the potatoes into slices, blanch quickly and brown gently in butter.
Cut:celery, zucchini, carrot into brunoise, chop the shallot, chop the parsley.
Boil carrot and celery.
Sweat the chopped shallot without browning in a little butter, then add the cooked brunoise and the raw zucchini.
Cut the pastry sheets into diamonds (or round), butter then put in the oven.
Moisten the brunoises with the broth, let reduce until good consistency.
Quickly poach very thin slices of belly, add the cream to the vegetables, let reduce, salt and pepper, keep warm.
In the center of a plate, lay out a lozenge of brick, place slices of potatoes in a crown on top, then add 1 tablespoon of vegetables, then a slice of belly and again 1 tablespoon of vegetables, finish with a brick diamond.
Reduce a little broth, whisk in butter, surround the lozenge with a bead of sauce then add a few crushed pink peppercorn seeds, sprinkle lightly with poppy seeds.
A creation of Chef Hubert
