Seared foie gras escalope, winter vegetables

Cooking the vegetables: Cook the beetroot, the carrot, and the romanesco cabbage tips separately in a chicken broth.

Preparing the vegetables: Harmoniously cut these vegetables, then roast them with butter and sugar to glaze.

Snacking the escalope: Gently snack the foie gras escalope while still frozen, searing each side.

Seasoning and reduction: Season the foie gras escalope tastefully and reduce duck jus.

Plate assembly: Arrange the vegetables on one side of the plate and the foie gras escalope on the other.

Finishing: Surround with a cordon of reduced sauce and sprinkle a few flakes of fleur de sel to add crunch and flavor.