Slice the potatoes thinly, blanch briefly, and gently brown in butter until golden.
Dice the celeriac, courgettes, and carrots into brunoise. Finely chop the shallot and parsley.
Boil the carrots and celeriac until tender.
Sweat the chopped shallot in a little butter without browning, then add the cooked brunoise and raw courgettes.
Cut the pastry sheets into diamond shapes (or rounds), brush with butter, and bake until crisp.
Deglaze the brunoise with vegetable broth and reduce to a pleasing consistency.
Poach thin slices of pork belly briefly. Add cream to the vegetables, reduce, season with salt and pepper, and keep warm.
On each plate, layer a pastry diamond in the center. Arrange potato slices in a crown around it, add 1 tablespoon of vegetables, top with a slice of pork belly, another tablespoon of vegetables, and finish with a pastry diamond.
Reduce a little broth, whisk in butter to make a sauce, and drizzle around the millefeuille. Garnish with crushed pink peppercorns and a light sprinkle of poppy seeds.
A signature creation by Chef Hubert.
