salade de fenouil rôti, arrosée de zeste d’orange, composée d’oignons coupé en rondelles, d’olives, et des pignons de pin

pomme de terre bouillie, préparé avec une garniture de citron, servie avec de tomate, de maïs, d’olives, et d’oignon vert, et recouvri avec du fromage

syrup de citron (de sucre bouilli avec de citron) servi avec des glacons, un brin de menthe, et arrosé de jus de citron

Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with the kitchen string. Put the chicken into the pot, breast-side up and pour over chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about half an hour.
Add the bay leaf, thyme, salt, garlic and leeks. Turn the chicken, breast side down. Cover, and simmer very gently about 20 minutes more. Add the remaining vegetables, turn the chicken breast side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken will be so tender if pulls apart easily. Serve pieces of chicken and vegetables with some broth pooled around.

Directions
Tart Shell
Heat the oven to 400°F/200°C. Make the crust: cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into the bottom of an 8-inch/20 cm spring-form pan, giving it about a 1-inch/2.5 cm rim. Bake 15 minutes until lightly golden. Remove from the oven.
Cream Filling
Beat all the ingredients for the cream filling together until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts. Remove the tart shell from the oven. Spread over the cream mixture.
Topping
Arrange the apple slices on top, then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.