1. Thoroughly clean the pork meat and bring to a boil in water with the leek, carrot, celery, thyme and parsley; simmer for 3 hours.
2. Drain and bone the meat.
3. Line a terrine with plastic wrap; cut the sausage in half and remove the skin;
4. Place alternate layers of pork meat and sausage into the terrine; press down well. Refrigerate.
5. Shortly before serving, unmould the terrine and trim into a neat shape. Coat with oil, season with a little salt and allspice, sprinkle with almond powder and brush with beaten egg yolk.
6. Place into a 190° C (375° F) oven for 10 minutes.

Zucchini

1. Cut the zucchini into "pont-neuf," that is, sticks 1 cm on each side and 6 to 8 cm long;
2. combine flour and ice water to make a thin batter (see note above); season with salt and white pepper;
3. salt the zucchini; dip in flour and shake off the excess; dip into the batter; fry in hot oil until the batter is crispy.

Flowers
Cook the flowers in the same way, dipping each petal into the batter.

Tomato and Onion
Grate the tomato; chop the onion finely; combine; season with salt, pepper and a drop of vinegar.

Making the sauce

1. In a saucepan, gently sauté 2 onions and 2 cayenne peppers in very little oil until they colour slightly.
2. Add the demi-glace and let thicken until a velvety sauce is formed. Check the texture and correct the seasoning if necessary.

Presentation

1. Place the tomato and onion "salsa" and the cherries on the bottom of the plate;
2. Stack a few zucchini sticks on the plate, one on top of the other perpendicularly.;
3. lay a slice of the terrine on top. Garnish with the flower petals.
4. Decorate with some small pools of the sauce and serve the rest on the side.