Clean the goose liver, season with pepper and salt and add a dash of Pineau des Charentes. Shape into small rolls and poach.
Gel of cherries
Heat up the cherry coulis with the agar-agar and blend into a smooth gel.
Cream of pine nut kernels
Sweat the shallot, add the pine nut kernels, stir in the cream, turn up the heat, add the chicken fond and stir until smooth.
Chicken liver mousse
Take the livers, the marinade and the egg through the food processor. Add melted butter, season and poach. Cut the radish into thin slices, cut into the desired shape and marinade in Chardonnay vinegar and olive oil.
Meringue of Lindemans Kriek
Whisk up the Lindemans Kriek, the egg white powder, the Trisol, sugar and powdered glucose into a rm batter. Pipe small dots onto baking paper and dry in the oven at 65°C.
Crackers of focaccia
Prepare a dough with our, sugar, salt, olive oil, Lindemans Kriek and yeast. Let it rise, knead again and allow to rise once more in a square mould. Sprinkle with olive oil and coarse sea salt. Bake in the oven and cool down. Cut into thin slices and bake until crispy between two baking plates.
Finely slice the radish, shape and marinate in Chardonnay vinegar and olive oil. Finish with red chard leaves, small owers and beetroot powder.