Tartar : Cut the beef into small cubes. Add half the mayonnaise, the cucumbers cut into small cubes and the chopped chives. Season with salt and pepper.

Smoked tongue : Cook the tongue until soft with vegetables and spices. Add the pork skins to the broth and boil them in half, do not boil the skins. Let the soft skins drain and press them between two baking sheets. Strain the reduced broth through a fine sieve. Cut the cooled and peeled tongue into thin slices and layer them in a mold lined with foil, brush each layer with broth. Cover the filled mold with foil and weigh it down. Heat in the oven at 65 °C for 30 minutes. Let the finished terrine cool, preferably until the next day. Cut the skins into thin strips, dry at 55 °C for 12 hours. Before serving, fry them at 190 °C until crispy and use as a decoration.

Fried potatoes : Dry roast the potatoes in the oven at 160 °C for approximately 30–40 minutes, depending on the size of the potatoes. Once cooled, peel them and grate them on a fine grater. Mix with melted butter and egg yolks, add salt, salt and pepper. Vacuum-seal the dough into a 1.5 cm thick layer and steam for 25 minutes or sous vide at 90 °C for 20 minutes. Once cooled, cut into neat portions and fry at 180 °C until golden brown.

Horseradish sauce : Boil the cream with milk, add the horseradish, salt and let it macerate overnight. The next day, heat it up, strain it through a fine sieve and let it cool.

Serving : Place a slice of smoked tongue terrine on the fried potato, lightly browned with a flambé gun. Arrange the noc tartare on top, add the rest of the smoked mayonnaise, garnish with skin chips, edible flowers and pickled shallots. Finally, pour over the horseradish sauce mixed with herb oil.