Amuse-bouches

Foie gras Appetizers and
onion confit (about 50 pieces)

• 100g (3^1/2 oz) of foie gras
• 2 tbsp of sweet wine
  (Sauterne, Montbazillac…)
• 2 tbsp of liquid cream
• 2 brick pastry sheets
• 1 medium sized onion
• 1 tsp of balsamic vinegar
• 1 tsp of brown sugar
• 1 tsp of water
• Fleur de sel
• Pepper

Finely chop the onion. Stir in a frying pan with a little bit of fat, until golden brown. Add the balsamic vinegar, the sugar and the water and let simmer, stirring regularly, until total evaporation of liquid. Set aside.

In a bowl, place the foie gras, the wine and the cream and mix with a long neck blender until smooth. Pour in a pastry bag and set aside in the fridge.

Cut 3,5cm diameter circles in the brick pastry sheets, using a small glass for example. Place the circles on a baking paper sheet and bake in oven a few minutes, until golden brown.

Arrange the appetizers : Place half of the brick pastry circles on a serving dish. Dispose a point of a knife of onion confit, then a small amount of foie gras cream. Complete with a second disc of brick pastry.

You can also sprinkle with edible gold powder (or flakes).

Salmon Appetizers and Wasabi
whipped cream (about 60 pieces)

• 6 slices of smoked salmon
• 100ml (1/2 cup) of cream 30%
• 1 large tsp of wasabi
• 1 caviar lemon
• Fleur de sel
• Lump roe
• 1 avocado
• A few sprigs of chervil

Whip the cold cream until stiff. Add two pinches of Fleur de sel and a large tsp of Wasabi and whip again until smooth. Cut the caviar lemon and drop the pearls into the cream. Mix gently.

Cut the salmon and the avocado into thin slices.

Arrange the appetizers on spoons : Place a piece of avocado first, then dispose a slice of salmon. Drop a stiff of whipped cream, and finally, on top, a few lump roe and a leaf of chervil.