Ingredients for balsamic onions:
Peel the onion and cut into rings. Fry in a pan with a little oil and caramelize with maple syrup.
Add the port, balsamic vinegar and vanilla extract and simmer slowly over medium heat until the mixture is dark red and thick.
Ingredients for vegetable pan:
Wash, trim and cut the vegetables into small pieces. First peel the sweet potato and cut it into small pieces. Fry everything together in a pan with oil. Salt the pan with vegetables.
Ingredients for chicken with lemon:
Salt the meat. Fry in oil in a large pan with chopped garlic and sage leaves. When the meat is browned, turn it over and continue frying. Reduce the heat a little. Each side takes about 8 minutes. Then let the chicken breasts rest. Sprinkle with grated parmesan and season with lemon pepper. Remove from pan and let rest.
Ingredients for lemon foam:
Peel the garlic and place in a tall container. Add the egg yolk and mustard and mix with a hand blender. Gradually pour in the oil in a thin stream, continuing to mix. Use Alba oil to taste. It has a subtle oily aroma. Then add the dried lemon peel. Season with salt, lemon pepper and add yogurt.
If there is a cream dispenser, process the mass with 4 CO2 capsules into the foam.
Arrange the vegetables on plates. Cut the lemon chicken into slices and set aside. Spread the balsamic onions loosely over the dish. Spread the lemon foam over the outside. If desired, decorate with edible flowers.