Serves:
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. 


Ingredients

  • 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 

Directions

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.

Heavenly Spirit MPU

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