Pan seared foie gras, cider caramel french toast, confit apples |

Preparation time: 25 min

• Foie gras

  Season both sides of the foie gras slices. Heat a non-stick pan, and sear in it the foie gras slices 1 minute on each side than transfer them on a baking sheet, deglaze the pan with port wine and let reduce, until a syrupy consistency. You can bake ther foie gras 1 minute in the oven before putting it on the plate.

• Caramelized apple wedges

  Peel the apples, cut into quarters, remove the heart and slice in half again. In a hot pan, add the butter and brown sugar. Add the apple slices and brown them on each side.

• French toast

  In a bowl, mix the eggs and the yolks, beat lightly with a whisk. Add the milk and cream, beat the mixture again, season. In a brioche, cut thick slices about 2 cm then make 12 pieces of 6 cm * 2 cm then dip them in the previously made mixture. In a skillet over medium heat, add three knobs of butter, lightly drain your pieces of brioche and fry them, Make sure you get a golden brown color on each sides. Just bake them in the oven 2 minutes before serving.

• Plating

  Place on the edges In small black ramekins two slices of caramelized apples. Place in the center a piece of french toast and a slice of foie gras on top. Drizzle lightly the Porto wine reduction, finish with some fresh cracked pepper, sea salt and few young shoots.