Rouleau of venison cheeks with cranberries

Season the venison cheeks with 20 grams of Quatre épices herbs. Place the seasoned venison cheeks in a cooking bag, add the Grand Veneur sauce, and vacuum seal.

Cook the venison cheeks sous-vide at 65° C for 12 hours.

Chop the parsnips coarsely. Bring the water, cream, and star anise to a boil and add the parsnips. Cook until tender.

Remove the star anise from the pan and process the parsnips with the cooking cream and white chocolate in a food processor until smooth.

Bake the sweet potatoes in their skins at 220°C for 30 minutes and remove the skin.

Make a cream of the sweet potato and mango coulis and add the 2 grams of Quatre Épices herbs.

Roughly chop the venison cheeks and mix with the dried cranberries.

Place the pancetta slices on a sheet of plastic wrap, top with the plucked venison cheeks and cranberries, and roll tightly into a rouleau.

Freeze the gingerbread lightly and cut into slices on the slicing machine setting 6. Place the gingerbread slices between silicone mats and bake for 8 minutes at 155°C (300°F) or until crispy.

Blanch the Romanesco and yellow cauliflower until al dente and rinse in ice water.

Heat the roulade over low heat in the oven or pan-fry until crispy. Arrange the dish as shown in the photo.