Pan-seared foie gras, vanilla french toast, caramelized pears, mild spices maple syrup |

Preparation time: 45 min

• For the mise en place

  Remove the crust of the brioche, cut it in rectangles. Mix 100g of sugar with the eggs and the milk. Peel and cut the apples in 8 quarters, mix with the lemon juice.

  Bring the maple syrup to boil. Out of the stove, add the star anise, the cardamom crushed, the cinnamon and the pepper. Let it infuse.

• For the foie gras

  Season the foie gras on each side. In a hot pan sear the foie gras on each side until a nice coloration, put it on paper towels, and just before serving put it in the oven for 3 minutes.

• For the french toast

  Deep the brioche in the milk mix, and in a hot pan with butter and the rest of the sugar, sear it on both sides until a nice coloration and reserve it on a paper towel.

• For the apples

  In a hot pan with butter and sugar, sear the apples until coloration and lightly soft.

• For the platting

  In a small ramekin, place the brioche on the border. On the other side, place two pieces of apple, place the foie gras on the french toast and pour some maple syrup all around.