Pan-seared foie gras with marinated prunes and spices

1. Put the prunes in a bowl for two hours before the preparation, pour in the Pineau and sprinkle with 4 spice blend.

2. Brush the lime and cut into thin slices. Wash, dry parsley and thin out.

3. Place the foie gras mousse into a piping bag fitted with a nozzle. Slightly cut the prunes and stuff with the foie gras mousse. Refrigerate.

4. Slightly flour the slices of foie gras. Heat a skillet with no fat added. Place the floured slices of foie gras and cook for 1 minute on each side. Divide them on plates with the stuffed prunes. Decorate with lemon slices and parsley sprigs. Sprinkle with lavender flowers. Serve warm.

Photo credit: Sucré Salé