Crispy Sweetbreads, Chanterelle Mushrooms, Glazed Bacon with White Garlic Puree

Place ingredients, except for sweetbreads, in a pot, bring to a simmer.

Add sweetbreads and simmer over low heat for 5 minutes. Turn off heat and poach sweetbreads in liquid for 45 minutes.

Place sweetbreads in between 2 trays and weigh down with a heavy object.

Place sweetbreads in fridge to cool and flatten for a minimum of 2 hours, maximum 24 hours.

Heat olive oil in a sauté pan over medium-high heat.

Place flour in a bowl, season with salt and pepper. Dredge sweetbreads in flour to coat.

Place dredged sweetbreads in pan, sear on all sides until crispy.

Add butter, lemon juice, bay leaf and thyme, baste sweetbreads until golden.

Remove Crispy Sweetbreads from pan, set aside for assembly.

Prepare a cartouche (a parchment paper lid the size of pot).

Place garlic cloves in a small pot, cover with 2 cups of whole milk, season with salt and simmer for 1 minute. Remove garlic and discard milk.

Place garlic back in pot. Add bay leaf, thyme, remaining milk and season with salt.

Cover pot with cartouche, bring to a simmer and cook until garlic is soft, approximately 45 minutes.

Remove garlic, place in a blender. Reserve milk.

Puree garlic, adding reserved milk if consistency is too thick.

Once garlic mixture is smooth, add butter, puree until smooth. Adjust seasoning if necessary, set aside for assembly.

Heat a sauté pan over medium heat. Add blanched bacon, cook until golden, approximately 5 minutes.

Remove excess fat, add veal stock ¼ cup at a time.

Once stock has reduced to a glaze consistency, approximately 5 minutes, add butter and baste bacon.

Add sherry vinegar, season with salt and pepper, set aside for assembly.

Heat olive oil in a sauté pan over medium-high heat. Add chanterelles, season with salt and pepper, sauté until golden and tender.

Add brussel sprout leaves and toss until wilted. Swirl in butter, season with salt and pepper, set aside for assembly.

Spoon 1 tablespoon of White Garlic Puree on each plate.

Place Glazed Bacon in centre of plate.

Place 3 oz of Crispy Sweatbreads over Glazed Bacon on each plate.

Spoon Chanterelles and Brussel Sprouts around each plate, garnish with picked chervil.