Chicken wing
Heat the butter in a pan. Season the poultry and then cook it over a low heat until an even blonde colour is formed. Set aside until ready to be cut for serving.

Trumpets of death 
 In a pan, heat the butter and then sweat the shallots over a low heat. Add the trumpets and sauté gently, season and keep hot.

Green asparagus tips
Poach the green asparagus tips in the stock, then cool them in icy water, strain, then sauté in butter, add salt and keep hot.

Small white onions
Glaze the small white onions, then set aside.

Risotto
In a pan, melt the butter, then sweat the crushed garlic cloves and the chopped shallots.
Add the arborio rice, sauté over a low heat and add the dry white wine.
Reduce the mixture by a third and gradually add the poultry stock. Cook over a low heat, and just before you finish cooking, add some butter and then add parmesan to bind the ingredients.
Chop the aubergines into thin slices and cook them in oil at a low temperature until they turn blond and crunchy.

Cream cheese sauce
In a saucepan, melt the butter, sweat the chopped onions, add the dry white wine and reduce to three-quarters. Add the white poultry stock and reduce by half. Add the cream and reduce by a third. Add the cream cheese and allow to melt, then season and mix.

Cut the poultry meat into slices and place on a plate. Place the risotto at the top of the plate, lay out the green asparagus tips and trumpets of death and sprinkle with the fried aubergines.

Serve the poultry soup with cream cheese separately.