Season the meat and sear on both sides, place in a 70 °C oven and leave to rest for 20 minutes. Bring balsamic vinegar to a boil and reduce to 40 ml. Add game sauce base, bring to a boil, season to taste. Before serving, briefly sear the meat again in the very hot frying pan, slice and serve on the sauce.

Dice and boil the potatoes until soft. Add milk, butter, cream; bring to the boil and pass through a potato ricer. Season with nutmeg, salt and truffle oil. Keep warm and add thinly sliced truffles to serve.

Caramelise the sugar with the star anise. Deglaze with cream and apple juice and bring to the boil. Mix cornflour with a little water, add and briefly boil as well. Add the chestnuts and cook al dente in the caramel liquid.

Trim the Brussels sprouts and blanch them briefly, then rinse with cold water or place in ice water. Melt the butter and sauté onions and garlic. Add the sprouts and briefly sauté. Season to taste with salt and pepper.