Foie Gras & Apricot

Much enjoyed by all. Eschewing the usual toasted brioche in favor of a more rugged, artisan raisin bread made the dish, as did the piment d'espelette.

dried apricot preserve

foie gras

maldon sea salt

piment d'espelette

gelee de champagne

raisin bread (or brioche)

1. toast raisin bread or brioche
2. slice foie gras and put on toast
3. sprinkle with salt and piment
4. spoon over the gelee
5. serve with apricot on the side