1. Cook all of the vegetables individually. For the chicken we sous-vide the breast along with a small knob of butter and a sprig of rosemary. We then poach the bag for 13 mins at 85 degrees C. Allow to rest for 5 min.

Prep for Rosemary Butter Sauce:

Reduce stock & wine together down to 200ml. Add cream & boil for 1 min. Remove from heat & add rosemary, leave to infuse for 5 mins Boil again, then whisk in butter slowly Season with salt & a little lemon juice. Pass through muslin cloth.

1. Carve the breast 4 times at a 45 degree angle, arrange the vegetables around, spoon the sauce over the chicken, place the trompette on top of the chicken breast along with the chervil & a small pinch of salt de Guerande to finish.