This stylish Christmas starter from Delpeyrat and Saint Jean couldn’t be easier to prepare and yet has all the wow-factor of a Michelin dish! We love the combination of silky foie gras, juicy mango and sweet nuggets of candied fruit in the brioche.
- 250g foie gras
- 1 mango
- Cream of balsamic vinegar with Sichuan pepper
- 50g black sesame
- 50g baby spinach leaves
- 8 slices of brioche bread with candied fruit
1Cut 8 slices of foie gras and place two on each plate.
2Cut the mango into small cubes and gently mix in a bowl with the black sesame.
3Place a few cubes right next to the foie gras.
4Brown the bread slices in a toaster or under the grill.
5Place the spinach leaves and halved toast on the plates.
6Season the foie gras with black pepper and drizzle with balsamic cream before serving.