Foie Gras Astrance

Pascal Barbot's staple foie gras appetizer on his menu forever. What's lovely here is that he manages to lighten up this dish with his touches of dressed pedestrian mushrooms so that you almost forget about the foie gras. Very nice balancing of flavors so that not one ingredient dominates.

cep powder

2 tblsp of lemon puree

verjus-marinated foie gras

1 lobe of foie gras

1 liter verjus

20 gr melted butter

4 tsp maple syrup

3 sheets pate a brick

maldon sea salt

ground black pepper

champignons de Paris galette

12 very large white mushrooms (reserve a few)

juice of a lemon

zest of an orange

green apple

hazelnut oil

maldon sea salt

ground black pepper

1. marinate the foie gras in verjus for three hours in the fridge
2. preheat oven to 325 f; combine warm melted butter and maple syrup, brush one sheet of pate a brick with the maple butter, top with another sheet and repeat with another
3. cut a 12 c circle from the sheets of pate a brick and place on a parchment-lined sheet pan; top with a second piece of parchment and a second sheet pan to prevent rising; bake ten minutes until crisp; set aside
4. drain the foie gras; slice and season with maldon sea salt and pepper
5. slice green apples with mandolin, leave skin on
6. for the galette, rub the mushrooms and green apple with lemon juice; using a mandoline, cut the mushrooms into thin slices; toss the remaining mushrooms with lemon juice, orange zest, hazelnut oil, maldon sea salt and pepper
7. to serve, place on layer of seasoned mushrooms on the disc of a pate a brick with a slice of foie gras and green apples; repeat using the remaining seasoned mushrooms and foie gras
8. top the final slice of foie gras with the reserved, unseasoned mushrooms; sprinkle with cep powder; slice the galette into four slices and serve with lemon marmalade