Warm salad of foie gras with citrus leaves, pumpkin essence and fresh garlic with baby leeks, honey and marjoram bread crackling

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 1 large lobe of foie gras (very fresh) 1kg pumpkin 500g green leek leaves 200g green leaves scallion 16g tapioca 100ml toasted hazelnut oil 120g raw parbaked ciabatta bread 20g honey ground marjoram leaves 8 baby leeks mixed leaves: wild rocket, red chard, lambs lettuce, chervil, watercress [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 Immerse

Frogs’ legs with a garlic purée and parsley sauce

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 48 frogs’ legs 100g parsley 4 heads garlic, stems removed 125ml milk [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 A Burgundian dish traditionally cooked with plenty of butter and garlic, this version dispenses with butter as a main ingredient. The result is surprising both in taste and in lightness. Wash the parsley and remove

Foie gras and cherries

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving for the gelée 440g cherry purée 31⁄2 leaves gelatine for the pâté 100g duck liver 10g butter 100g foie gras 10ml cream 2sp Dijon mustard 1tsp cayenne pepper pâté marinade 20ml port 20ml cognac 1 shallot, finely chopped 1 clove garlic, finely chopped 2g salt 2g pink salt half a clove

Grilled chicken paillard

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 1 skinless chicken breast 1 potato 1 carrot 200g pineapple a handful baby spinach 25g assorted nuts, roughly chopped vinaigrette 1tsp balsamic vinegar 1tsp white vinegar salad oil-2 tablespoon [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 2 Cut the potato into very fine strips (julienne) and deep fry until crisp and just browning, then drain and