Difficulty:[usr 3]
Cut circles in the philo leaves, butter them, lightly salt and pepper them, bake in the oven, set aside.
Peel and dice a carrot, onion and garlic.
Peel and cut the beet into chips, fry, set aside. Blanch the minced leek and then sweat it in butter. Book.
Pluck, gut, flame and bridle the birds, salt and pepper. Brown them in butter, then bake them (200°C) for 10 to 15 minutes.
Once out of the oven, lift the fillets (supremes) and the thighs, put the thighs back in the oven for about ten minutes. Then crush the carcasses, put them in a sauté pan with the vegetable brunoise. Deglaze with the armagnac, then moisten with the veal jus. Let reduce, then filter through a sieve, set aside.
Cut the potatoes and the rest of the carrot into thin slices of equal size, blanch in salted boiling water, and cook gently in the clarified butter.
Cut the breast into lardons and sweat it in a frying pan. Drain, set aside.
In the center of a plate, lay out a round of dough, arrange on it alternately carrots and potatoes, then on top add the supreme cutlets, then the breast, finish with another circle of dough and add a little sheet of philo crumpled. Spend a few minutes in the oven, add the roasted thighs, cherfeuille.
Put the sauce on low and mount it by incorporating the butter in pieces. Adjust the seasoning. Cover the meat with this sauce.
Decorate with beetroot chips placed on a leek fondue, add a few fluffs of chervil.
A creation of chef Hubert
