Slice some fat off the kidney and use it to cover areas of the kidney lacking fat. Season to taste and vacuum seal the kidney with the other ingredients. Cook the kidney sous-vide for 4 hours in the oven at 62°C (143°F).
Julienne the apple and allow the cabbage, apple, vinegar and spices to marinate for one night. Make a caramel from the sugar and use the moisture of the cabbage marinade to cool it off, then add all the ingredients. Stew the cabbage until firm to the bite. Shell the chestnuts, blanch them, remove the peel, then vacuum seal with butter and honey and leave to cook for 2 hours in the oven at 72°C (161°F).
Roast the shallots for 90 minutes in the oven at 140°C (284°F). Remove the skin, cut in half and lightly place the cut side in some butter. Lightly fry the vadouvan sauce, cool it off with the pinot noir, reduce until half remains, add the stock and let it cook. Pass it through a sieve and bind it with some butter.
Take the kidney out of the vacuum pack, place it in the oven for 10 minutes at 240°C (464°F) and then season to taste. Place all the components on a plate and add a slice of the kidney and a spoonful of the sauce.
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