Remove the skin from the Landais black pudding and slice it into 1 cm thick rounds. Peel the Granny-Smith apples, core them with an apple corer, and cut into slices of matching thickness.
Cook the apple slices in the sugar syrup until tender but not mushy, then lightly sprinkle with cinnamon.
Reduce the calvados until nearly dry, deglaze with apple juice, and reduce by three-quarters. Add poultry jus and reduce by half again. Set the sauce aside.
Thinly slice the rolled belly using a slicer. Pan-fry the black pudding slices dry, then fry the belly slices similarly. Brown the apple slices in the rendered fat from the black pudding. Pat dry the black pudding, apples, and belly.
Place a small bed of salad leaves on each plate and top with ventrèche slices.
Layer in the center: an apple slice, topped with black pudding, another apple slice, and finish with a final black pudding slice. Surround with ventrèche.
Off the heat, season the butter sauce with salt and freshly ground pepper. Lightly drizzle over the mille-feuille, create a sauce cordon around it, sprinkle with a few poppy seeds, and garnish with a rosemary sprig.
A signature creation by Chef Hubert
