Confit the garlic

• Peel the garlic cloves and gently confit them in olive oil over low heat until soft and golden.
• Keep the confit garlic and its oil for the chicken and the cream.

Season the chicken legs

• Rub the frenched chicken legs with the confit garlic, smoked salt and spice blend.
• Let them sit so the flavours penetrate the meat.

Roast the chicken

• Place the chicken legs in a roasting dish and roast slowly until the skin is golden and the juices run clear.
• Baste with the pan juices halfway through.

Slice the potatoes

• Slice the potatoes 1 mm thin on a mandoline.
• Warm the cream with some confit garlic and mash it in.

Build the domino dauphinoise

• Flatten the potato slices and arrange them in a spiral inside the ramekins, overlapping like dominoes.
• Pour over the garlic cream and some clarified butter.

Bake the dauphinoise

• Bake the ramekins covered until the potatoes are tender.
• Uncover, brush with more clarified butter and brown the tops.

Cook the cauliflower

• Sauté the cauliflower florets until golden and tender.
• Warm the black truffle demiglace.

Plate

• Turn out the domino dauphinoise onto the plate.
• Add the roasted chicken leg, cauliflower florets and a spoon of truffle demiglace.