CROMESQUIS

1. Cook the sausage in a sufficiently large pot and cover with water.
2. Let it cook for 30 minutes.
3. Once cooked, let the sausage cool slightly and remove the meat.
4. Drain the sausage meat well to remove excess fat using a sieve.
5. Sauté a chopped shallot in a little olive oil.
6. Add the sausage meat and brown well.
7. Add a tablespoon of whole grain mustard and mix well.
8. Remove from heat and let cool.
9. Once the meat is well cooled, form 12 equal-sized balls.
10. Bread the sausage balls. For better crispiness, bread a second time.
11. Fry the cromesquis just before serving in hot oil.

THE SALAD

1. Peel the potatoes and make tagliatelle using a peeler.
2. In a pot, bring water to a boil and cook the tagliatelle for 3 to 4 minutes until al dente.
3. Remove and let cool.
4. Quarter the leeks lengthwise, wash them thoroughly, and also make tagliatelle.
5. As with the potatoes, cook al dente.
6. Remove and let cool.
7. Mix the two types of tagliatelle, season with a little olive oil and white wine vinegar, salt, and pepper.
8. Peel the carrots and, like the potatoes, make tagliatelle using the peeler.
9. Thoroughly wash the mixed salad, mix it with the carrots, and season with Italian vinaigrette.

WHITE WINE AND HONEY SAUCE

1. Melt the butter over high heat in a saucepan, sauté the shallots in it.
2. Add the white wine and reduce, add the cream while stirring.
3. Add a tablespoon of honey while stirring.
4. Blend and strain the sauce.
5. Serve the sauce using a siphon.