Ingredients for lovage oil:
Lovage finely chop. Mix with oil in a food processor with heating function or in a pan at 70 degrees for 20 minutes. Strain through a cloth and place in the refrigerator.
Ingredients for the paste:
Peel a squash, grate it, place it on a wooden board and prick it several times with a thin rolling pin. Place on a baking sheet between baking paper, weigh another baking sheet and allow to dry slowly at 155 degrees for about 2 hours. Drain on kitchen paper and allow to cool. Cut into small pieces and set aside.
Put Noilly Prat and white wine in a small saucepan, bring to a boil and reduce to 1 quarter. Remove from the heat and allow to cool. Mix the yolks with the wine solution. Season with salt, pepper and nutmeg.
Chicken breasts fed with corn, cut into cubes (approximately 2 by 2 cm). Beat in a pan 1 tsp. butter with chopped garlic cloves. Add salt and pepper to the chicken cubes and fry briefly in the formed butter with sprigs of herbs. Remove the garlic and sprigs of greens, remove the meat from the pan and keep warm.
Wipe the pan with paper towels, add 1 teaspoon of butter and foam, add the spinach and let it dry. Season with salt, pepper and nutmeg and leave in the heat.
Wipe the pan again with kitchen paper, fry the brown mushrooms in 1 teaspoon of foamed oil. Season with salt, pepper and lemon zest and leave in the heat.
Cook the tagliatelle in the chicken broth until al dente. Put the pasta from pan to pan. Add egg yolk and wine, season with salt, pepper and nutmeg. Finally, add lovage, mushrooms and fried chicken cubes.
Put 1 tablespoon of spinach in each of the heated deep plates. Using cutlery, place the pasta in a nest on top of each. Sprinkle with crispy chicken skin, pour oil on lovage and serve.