Remove the skin from the sausage and cut it into 1 cm thick slices. Peel the apples and remove the center using an apple corer, cut into slices of the same thickness,
Cook the apple rings in the syrup (not overcooked), sprinkle lightly with cinnamon
Reduce the Calvados until dry, then moisten with the apple juice, reduce by 3/4, moisten with the poultry juice, reduce again by half, set aside
Cut thin slices of belly with a slicer, fry the blood sausage dry in a pan, do the same with the belly, then brown the apple slices in the fat from the blood sausage, pat dry with the blood sausage and apples
Arrange a pinch of lettuce and place the ventrèche on it,
Place a slice of apple in the center of the plate, place a slice of sausage on it then a slice of apple, finish a slice of sausage, around it place the ventrèche,
Remove the butter sauce from the heat, season with salt and pepper from the mill, coat lightly with the sauce and surround with a cord, add a few poppy seeds, prick with a sprig of rosemary.
A creation of chef Hubert
