1kg rainbow chard
Roasted game sauce
20 frames of pigeons/grouse/chicken/quail
5kg roasted pork bones
1 pork foot
1 kg of diced onions, carrots, leeks, celery
1lt tomato juice
Bunch of thyme
Dark bitter chocolate
Make the stock by roasting the bones and caramelizing the vegatables in a stock pot. Add the water to the bones. Keep the pot on a very low simmer, for 4-6 hours, skimming then fat off it every 30mins. Then strain through a sieve and reduce by half, then add thyme and the demi glace, bring to the boil then add the Armagnac and leave to sit cling filmed for 30mins, then strain again, making sure you end up with a beautifully clear, glossy sauce.
To order, grill a few colorful big leaves of the chard, then place them on the plate. Warm up a portion of the sauce and then drop 8 pieces of the lardo into the sauce. Dress the leaves on the plate, finish with thyme leaves and grated bitter chocolate.