Whole truffled goose foie gras from the Southwest, shallot grape chutney, rosé Champagne gel & vegetable toast

Take the foie gras out of the cold room 30 minutes in advance and separate it into 2 lobes. Make a slight incision lengthwise and remove the 2 veins. Sprinkle fine salt and freshly ground pepper on both sides of the foie gras. Place the truffle bits on the central part of the foie gras. Make 2 ballotins of 4 cm in diameter with cling film. Preheat the oven to 90°C with 20% steam. Put the ballotins in a container with 2 cm of cold water. Cook with a core temperature probe set to 54°C. Cool in 3 stages: 10 min at room temperature / 10 min cold water / 10 min ice. Keep in the cold room wrapped in aluminum foil and let it mature for at least 48 hours.

Blanch the tomatoes by plunging them into boiling water, then into ice water. Peel the shallots and slice them into 0.5 cm pieces. In a saucepan, add sugar and water. Mix and bring to a boil. Let it boil for 5 minutes. The syrup is ready, add the shallots. They will turn golden as the syrup caramelizes. When the shallots have absorbed all the syrup, deglaze with vinegar. Add the coarsely chopped grapes and tomatoes. Then mix in the salt and freshly ground pepper. Let cook for 30 minutes. Cool down and store in the cold room.

Pour the rosé champagne, water, sugar, and agar-agar into a small saucepan, bring to a boil for 1 minute. Pour some on the plate with gold flakes and let the rest set to form jelly and blend to obtain a gel. Store in a pipette.

Toast the country bread and season the young shoots with olive oil, cider vinegar, salt, and pepper. Place the mesclun on the country bread with a few slices of truffle.

Slice 70 grams of the truffled ballotin using a paring knife, hot blade. Gently place the foie gras on the plate, along with a few drops of rosé champagne gel. Form a quenelle of chutney and place the vegetable bread on the plate. Add some Alloti Blossom flowers.