Chicken with Garlic, Herbs and Olives, with Green Apple Millefeuille and Meerretti

Cut the poulard into 8-10 pieces and rub with sea salt. In a roasting tin in 2 tablespoons of olive oil, fry on all sides until crispy. Remove the breast pieces.

Release the garlic cloves unpeeled, add and put the roaster in the oven for 30-40 minutes. Wash, dry and cut the herbs. Put the breast pieces back into the roasting pan, sprinkle everything with allspice, cayenne pepper and herbs. Spread the rest of the olive oil over the herbs. Cook together for another 20 minutes. Add the olives.

Cut the lemon and garlic into slices. Fry in the pan with butter, then add the alcohol and all other ingredients and cook for about 10 minutes. Then season with salt, allspice and cayenne pepper.

Cook the beetroot tubers in boiling salted water together with the caraway seeds for 30-40 minutes until the beetroot is soft. Drain the finished tubers, allow them to cool and then peel them. Cut the cold beetroot into thin slices. Swell honey, vinegar and the two types of oil together. Marinate the beetroot slices in it and chill. Wash the apples, cut into thin slices from 2 sides except for the core. Sprinkle the apple slices with approx. 1 teaspoon lemon. Wash celery, pluck the leaves, cut diagonally into very thin slices, add to the apple slices and set aside. Wash the lettuce and spin dry. Mix the remaining lemon juice, salt and pepper with olive oil to a marinade, marinate the lettuce and celery leaves in it. Mix the cream cheese with freshly grated horseradish tuber (approx. 1 teaspoon on 125 g cream cheese)

Place the apple slices on top of each other and brush with a little horseradish cream cheese. Stack some lettuce leaves, celery slices and beetroot slices on top. Sprinkle with freshly pulled dill or cress.