Clean the beans, peppers and mushrooms, peel the potatoes. Wash everything briefly and drain well. Halve the beans if necessary. Peel garlic and shallots. Chop the peppers and shallots finely, chop the garlic.
Wash the lamb salmon and dab dry.
Cook the potatoes in salted water for about 25 minutes. Heat 2 tablespoons of oil in a frying pan. Brown the meat well all around. Season with salt and pepper and place on a baking tray lined with baking paper.
Continue cooking in the preheated oven (electric cooker: 125°C/circulating air: 100°C/gas: see cooker manufacturer) for 15-20 minutes.
Heat 1 tablespoon of oil in the frying fat. Sauté the bell peppers, shallots and garlic in it. Sprinkle with 1 tablespoon of sugar and caramelise while stirring. Sweat tomato paste and flour briefly. Stir in wine and 1/2 l water.
Add stock and bring everything to the boil while stirring. Let it boil down to about half of its original volume at high heat. Wash the thyme. Put 1-2 stems aside, add the rest to the stock (remove later).
Steam the beans in little boiling salted water covered for about 15 minutes. Fry the chanterelles in 1 tablespoon butter. Season with salt and pepper. Drain the beans and mix in the chanterelles.
Drain the potatoes. Add milk and 2 tablespoons of butter and mash everything coarsely. Season to taste with salt and nutmeg. Cut the meat open and arrange everything. Garnish with rest of thyme.