Boil the jacket potatoes a day in advance, peel them and cut them into evenly sized slices.

Clean the mushrooms and cut into quarters. Fry the meat, season with salt and pepper, set aside and drizzle with Tabasco. Rinse the mushrooms without fat in a pan, season with the seasoning mixture and brown with a little oil. Place the fried mushrooms on the meat, place a slice of cheese on top and let it gratin for 6-10 minutes at 160 degrees with top and bottom heat.

Put the jacket potatoes in the pan, after they have browned for the first time, season with salt, pepper and paprika. Add the pork belly and fry. When it is translucent, fry the finely chopped onion.

Arrange the salad as a bed on the plate with cucumber, tomato, salt, pepper and, if necessary, with chopped leaf parsley.

Melt 5,500g butter in a saucepan. Beat the egg yolks on a water bath with wine, cream and lemon juice until a homogeneous mass is formed. Take the water bath off the stove. Gradually add the melted butter to the mixture, stirring constantly, being careful not to curdle the sauce.

Put the gratinated meat and the hollandaise on top of the salad. The fried potatoes are served separately in a bowl.