Clean 4 partridges and wrap in kitchen towels (to remove moisture and enhance flavour), store in the refrigerator for 5 or 6 days. Roast the red peppers, peel and chop. Season with salt, pepper, olive oil and cumin. Remove the aubergine flesh and wrap in a greased foil of fig leaves, adding 300ml of partridge broth, olive oil, salt and pepper. Vacuum and cook at low temperature for 90 minutes.

Powdered aubergine: Remove the aubergine skin and put in the oven at 40°C for 12 hours. Once dry, grind very finely.

Partridge broth: cook the partridge in the broth stock over a low heat for 6 hours, ensuring that the broth remains even. When cooked, add 8 to 10 saffron threads.

Fennel infusion: bring the water to boil with the fennel. Drain and add the gelatin to form a veil.

Grass pea biscuit: Heat the oil in a pan and add the paprika, flour, egg and water. Stir until you have a smooth paste and transfer into a piping bag. Pipe onto the Silpac in your desired shape. Put in the oven at 180°C for 5 minutes until crispy.

To finish: Fill the aubergine halves with the aubergine flesh and position the pepper and partridge.

Present in a bowl with the partridge broth, the grass pea biscuit and a few drops of olive oil.

Eat warm with a young white wine such as Airen.