Season the pheasant breasts with salt and pepper and wrap them in bacon slices. Roast them in a hot frying pan with oil and butter, add thyme sprigs, bay leaves and juniper berries and put them in the preheated oven at 180 degrees Celsius. After about 10 minutes, take out the pheasant breasts and put them in a warm place to rest. Extinguish the roast residue with Grand Manier and gin, fill up with brown chicken stock and boil to half. Assemble with cold butter to make a creamy sauce, then strain through a fine sieve.
Bring milk and beef broth to a boil with butter and stir in polenta. Stir for about 3 to 4 minutes, add truffle oil, salt and freshly ground pepper to taste (small tip: fold in 2 tbsp. whipped cream just before serving), and shave the truffles over the polenta with a truffle slicer.
Make the romanesco and broad beans in salted water and season with salt, nutmeg and butter.
Our tip: use bacon with a subtle smoky touch!
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