Slice all the vegetables using a mandolin and place them in icy water. Using a hot knife blade, cut thin slices of cold foie gras just out of the refrigerator. Lay the slices on the bottom of the plates. Cut the apple and pear into slivers and...
Boil the broth with the citronella, chopped ginger and a dash of Caribbean chili. Steep for 30 min. Clean and then sauté the chanterelles with the shallots and a bit of crushed garlic, butter and salt. Slice the foie gras. Brown on both sides. Remove excess grease on...
Wash and dry the lettuce. Season the lettuce with vinaigrette, lay in the bottom of the plates, and carefully lay the smoked dried duck breast on top. Add lightly toasted pine nuts, if you like. Garnish with the sprig of chives and serve Wash and dry the lettuce. Season...