Recipe for Bean Parmentier with Black Pork

The day before, soak the beans for 12 hours.

On the day, peel and wash the vegetables, then chop the fennel, half of the carrots, and onions into fine brunoise. Sweat in olive oil, then season the cheeks. Add the cooled vegetables and the spice mixture, and sous vide for 5 hours at 75 degrees (alternative option: cook in a pot on low heat).

Blanch the beans and then cook them in water with the rest of the chopped and sautéed vegetables, garlic, and bouquet garni until all the liquid has evaporated, then blend everything with 30 g of butter. Season and set aside (keeping some aside for plating). Cook the peas in a large pot of salted boiling water and then cool them in ice water. Set aside.

Cut the cheeks into small cubes, then mix with the vegetables and cooking juices (if necessary, reduce a bit and adjust the seasoning). Place the pork chops in a hot pan with the fat side down, let the fat melt and brown. Sear both sides in the hot fat, season, and finish cooking on low heat (keep the meat pink). Remove excess fat from the pan, then deglaze with white wine, add the veal stock, season, and finish with butter.

To finish, assemble the dish in a ring. Place some slices of black pork beside it, buttered peas, beans, and the sauce. Complete the presentation with some crushed hazelnuts.