Foie gras escalope with two carrots and parmesan mousse

Prepare the carrot purée: Steam the carrots, then blend them and season with fresh butter.

Prepare the braised carrots: Cook the other whole carrots by braising them. Glaze with butter and sugar.

Make the parmesan mousse : Infuse grated parmesan in milk and cream. Blend and strain. Put in a siphon and charge twice.

Cooking the foie gras escalope : Gently pan-fry the foie gras escalopes.

Plate the dish : On each plate, arrange the carrot purée, braised carrots, and foie gras escalope. Add the parmesan mousse.

Decorate : Finish with a few shiso leaves for decoration.