Cut the fries into the desired size using a mandolin. Remember to keep the peel on them.

Soak the potatoes for about 1/2 hour. Then cook the potatoes for 10 minutes in water with a little vinegar, dry them off and put them in the freezer/refrigerator for 2 hours.

Then take them out and fry at 150 degrees Celsius (302 degrees Fahrenheit) for 7 minutes, dry them off, and put them back in the freezer for a couple of hours.

You can use a deep fryer or cook them in oil in a pot. Take them out again and fry at 170 degrees Celsius (338 degrees Fahrenheit) for 7 minutes, dry them off, and put them back in the freezer.

Finally, repeat the process and cook them at 190 degrees Celsius (374 degrees Fahrenheit) for 5-7 minutes until they reach your desired color. They are now ready to serve.

Add a little salt and a good amount of pepper to the meat and quickly brown it on both sides on a very hot pan.

Vacuum pack the meat and cook it sous vide/water bath for 3 hours at 57 degrees Celsius (135 degrees Fahrenheit).

Take the meat out of the bag and dry it well - either with a kitchen towel or paper towel.

Heat a pan with neutral oil on high. When it is hot enough, add butter and brown the meat on both sides. It is now ready to serve.

The meat juices from the vacuum bag should be saved and used for the sauce.

Use about 1/4 celeriac, peeled and cut into small pieces. Add 2 cloves of garlic and cook until tender for 17-20 minutes in 1/3 water, 1/3 cream, and 1/3 milk.

Strain the mixture (but save the liquid) and blend the celeriac with a bit of the liquid.

Add a bit of butter and more and more of the liquid until the puree is smooth and soft.

Season with salt, white pepper, lemon juice, and vinegar. Pour the puree into a new pot and warm it until ready to serve.

Chop the onion, garlic, and green peppercorns, and sauté them over medium-high heat in oil/butter in a heavy-bottomed pot. When they have gained a bit of color, add a little cognac/sherry/whisky and flambé for 20-30 seconds.

Add the gastrique, as it also adds color to the sauce. Add a little port wine and let it simmer.

Then add half of the red wine and let it simmer for about 20 minutes. Then add the stock and the rest of the red wine and let it cook for 1-1.5 hours.

Thicken the sauce with a roux and season with sugar, lemon, vinegar, salt, and pepper.

About 10 minutes before serving, add the cream, and 5 minutes before, add the juices from the vacuum bag.