Boil the beluga until soft in water in a convection oven at 99°C steam mode. Peel the clove of garlic, cut it into small cubes and fry it in oil. Bake the bacon in a convection oven without oil on the hot air mode at 180°C for about 6 minutes. Cut the potatoes (type B) and cook them in a combi oven at 99°C for 15-20 minutes. Then let it cool in a blast chiller or fridge, spread it on enamelled sheets, mix with oil, salt, pepper and chopped rosemary and bake at 180°C until golden. Mix the ingredients for the salad, season with salt, pepper and olive oil and serve with baked potatoes.