Pan-fried foie gras with apples

1. Arrange the lamb's lettuce with vinaigrette and decorate the circumference of each plate. Cut the apples into quarter and fry in 20 g butter, place in the centre of each plate.

2. Cut the foie gras into slices of about 1cm, season on each side for 1 minute. Keep warm and set aside. Deglaze the pan and add the chopped shallots, sherry vinegar and chicken stock, leave to reduce. Little by little, incorporate the remaining butter parcels.

3. Divide the slices of foie gras and the apple quarters on the plates. Sprinkle with sauce and garnish with sea salt, pepper, chives and chopped chervil. Serve.

Photo credit : Sucré Salé