Pâté:

1. Sauté the chopped shallots in olive oil, then add the chopped chicken livers and fry them.

2. Add 80 g of butter, vanilla bean, capers, cinnamon, nutmeg, thyme, and heavy cream. Simmer together.

3. Stir the mixture and transfer it to a blender. Blend until smooth and season with salt to taste.

4. Spoon the pâté into nice jars with lids and cover with melted butter or top with thinly sliced butter.

Bread:

1. Sift the flour into a bowl.

2. Make a well in the center of the flour, sprinkle the yeast in the well, and pour in the lukewarm water. Add salt.

3. Mix and knead the dough.

4. Place the bowl with the dough in an oven preheated to 30°C and let the dough rise.

5. Knead the dough again (add more flour if needed) by stretching and folding it several times.

6. Place the dough on a baking sheet lined with parchment paper, shape it into a loaf, and make a few light slashes on top with a knife.

7. Return the loaf to the oven and let it rise again.

8. Preheat the oven to 240°C. Use the steam setting or place a dish of water in the oven. Bake for 20 to 30 minutes.

Chicken Hearts:

1. Clean the chicken hearts.

2. Sauté the sliced shallots or red onion in olive oil. Add the chicken hearts, a tablespoon of flour, chopped garlic, and chopped parsley. Mix and fry.

3. Season with salt and serve with toasted polenta.

Polenta:

1. Bring 2 liters of salted water to a boil, add butter, chopped herbs, and cornmeal, and cook while stirring for 15 minutes.

2. Add the chopped dried tomatoes and crumble in the goat cheese. Stir to combine.

3. Pour the cooked polenta into a mold of your choice. Let it cool and set.

4. Once cooled, cut the polenta into desired pieces and fry them in olive oil.