Ingredients

.13 oz herb d’Provence

1 oz Arugula

2 oz Black mission figs

1 tbl sugar

1 oz kalamata olives pitted, halved

2 fl oz red wine syrah

3 fl oz veal glaze

1 tsp kosher salt

1 tsp black coarse pepper

1 oz unsalted butter whole

Method

Rub chicken breast in herb de provence season with salt and pepper. Sear in pan, until done. Deglaze pan with syrah, reduce and add veal glaze. Add the kalamata olives and butter to finish the sauce. Season. Arrange plate with arugula in the center, with the chicken breast on top of the arugula. Cordon the sauce around the plate, and add fresh peeled black figs that have been lightly caramelized (as a brulee).• Finish with the plantain chips, chocolate shavings and chopped chives

Bon appetit

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