Difficulty: Intermediate (3/5)
Bring the foie gras to room temperature. Separate the lobes, carefully remove the large veins from the center without overcutting, reform the lobes, wrap tightly in plastic film, and refrigerate until firm.
Once chilled, unwrap and slice very thinly. Place slices on plastic film, season with salt and pepper, and chill again.
Meanwhile, steam the unpeeled potatoes (or boil in salted water). Cool, peel, and slice very thinly. Set aside.
Mix the sweet wine with lemon juice, salt, and pepper.
On a chilled plate, layer slices alternately: potato, foie gras (3 of each). Brush with lemon-wine mixture, top with seasoned mesclun and central chives tuft. Finish with fresh pepper.
Note: Substitute goose foie gras or another sweet wine.
A creation by Chef Hubert
