Difficulty: Easy

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.


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