Figs: Bring the wine, honey, thyme and salt to a boil and stir. Add the figs and cook over low heat for about 5 minutes, depending on the ripeness of the fruit. Set aside, let cool and remove the figs. Strain the juice and reduce to a glaze.

Currant jelly: Bring water and sugar to a boil, add currants and cook for 5 minutes. Blend and strain through a fine sieve. Dissolve the soaked gelatin over low heat and stir into the puree. Pour into a mold, let set in the refrigerator for at least 2 hours, then cut into cubes.

Currant compote: Bring water and sugar to a boil, add currants, boil briefly and let cool.

Tarragon mousse: Heat the milk, cream, tarragon, sugar and liqueur in a saucepan and bring to a boil briefly. Let the herbs infuse. Once cooled, season with lemon, add the mascarpone and whisk until creamy.

Spiced biscuit: Beat together butter, sugar and honey. Add flour and remaining ingredients. Chill dough for 30 minutes, then roll out to 3 mm thick between sheets of baking paper and bake in a preheated oven at 155°C for about 25 minutes.

Chef's tip: For a more intense flavor, marinate the figs in wine the day before.

Variations: Instead of currants, we can use blueberries, blackberries, mulberries, sour cherries, mirabelle plums – fruits with a strong flavor that will maintain the necessary contrast with the tarragon cream. Pernod can be replaced with anise syrup, but since the alcohol serves as a flavor carrier, we will achieve a better result with Pernod.