This is how Lea Linster's menu succeeds

2 days before

Cook the consommé, pour through a cheesecloth, chill overnight and remove the solidified fat the next day. Remove two liters of consommé and freeze if there is no space in the fridge. Freeze remaining consommé in portions.
Make the jelly of chicken and artichoke. Cover a large or eight small molds covered in cold.
For the chocolate cakes, make the dough and put it in the refrigerator. (If you bake the dough in a springform pan, make dough just before baking.)

Thaw the broth in the fridge for the consommé. Peel the prawns and store in plastic wrap in the fridge.
For St. Peter's fish, make the cardamom sauce and place in the screw-cap.
For dessert, boil the pears in syrup and leave to cool. Prepare the whiskey sauce and chill.
For the chocolate cakes, pour the dough into greased dishes and bake. Make and bake the chocolate dough for the springform. To cut in pieces. Keep the tarts in cookie jars.

For the appetizer, clean the salad, wash it and put together eight salad bouquets. Refrigerate.
Make the vinaigrette and keep in a screw-top jar.
For the consommé, rinse off the light leek strips and brush the mushrooms.
Prepare the zucchini and the fish for the St. Peter's fish. Cover both well and keep cool. Rinse chervil and shake dry.
For dessert, continue to process the pears as per the recipe, place on the baking sheet and cover until further use.
For the veal roast, clean the vegetables and prepare until the Parmesan cheese is added. Allow to cool, cover and refrigerate. Prepare and measure all the ingredients for the sauce.

Roast the veal roast and cook in aluminum foil in the oven. Prepare the sauce with the prepared ingredients and set aside until served. Remove the veal roast from the oven and from the aluminum foil and let it rest covered in the open oven during the first courses.

For the appetizer, topple the terrine, cut into portions and serve with salad bouquet.

Shake the vinaigrette well for the appetizer and distribute it drop by drop onto the salad and serve.
Cut the prawns into pieces for the consommé and fry them in olive oil. Cook the mushrooms in the consommé. Put the finished ingredients in soup cups, douse with hot soup and serve.
For the second course the zucchini in butter, roast fish in olive oil and arrange both on preheated plates. Sprinkle with chervil and cardamom.
For the third course, briefly warm the vegetables, sprinkle with Parmesan. Take the roast out of the oven, cut it and place it on a pre-cooked plate with the vegetables. Heat the sauce and fill in a sauce boat.
For the dessert, sprinkle the pears with sugar and caramelise under the grill. Dust chocolate cake with cocoa or powdered sugar. Arrange the pear halves with whiskey sauce and chocolate tart.