Peel the asparagus and cut into wedges. Clean the mushrooms and quarter.  Add the tomatoes that have been cleaned and the beer with the chopped shallot.  Reduce until you obtain a sort of paste.  Add the asparagus and finish cooking.  Chop the ‘biscotte’ together with the washed parsley in the blender.  Coat the cod with this mixture and cook in the pre-heated oven at 180°C. Serve each slice of cod with a portion of tomato-based sauce.

Reduce the pale ale by half.  Once reduced, add two soupspoons of passion fruit vinegar.  Peel the apples, remove the core and cut into pieces.  Add the sauce and cook for approximately four minutes.  Season with salt and pepper. Re-heat the pork shanks together with the onions cut into fine strips together with the beer mixture.  Season with salt and pepper. Clean the mushrooms and fry in butter.  Prepare a julienne with the celery and fry it.  Drain carefully on kitchen paper.

Arrange each plate with a portion of pork shank surrounded by the apple sauce.  Garnish with mushrooms and decorate with the fried julienne of celery and the slow-roasted tomatoes.

Clean the saddles of hare and cook the carcase with 20 cl of beer, a chopped onion and the carrot cut into slices. Add the thyme and the bay leaves and reduce by three quarters.  

Clean the mushrooms and cook them in butter.  Glaze the Belgian endives raw and sweat the parsnips.  Caramelise this mixture with two spoonfuls of the sauce and a spoon of sugar. Cook the saddle of hare in butter.  Season with salt and pepper. Brown the apples that you have peeled with a dash of beer and add the sweet chestnuts at the end of the cooking time. Arrange each plate with a portion of saddle of hare surround by the sauce that you have whisked slightly with butter and a portion of each of the vegetables.