Caramel Sauce: Prepare a dark caramel, deglaze with balsamic vinegar, then stir in raspberry syrup and veal jus. Simmer for 2-3 minutes, blend until smooth, and strain.
Cut the raw duck foie gras into 8 thick slices (30 g each). Sear in a hot non-stick pan for 2 minutes per side until golden. Drain on paper towels and keep warm.
Cut 8 thin slices of raw foie gras (20 g each).
To plate: Arrange two seared foie gras slices in the center, topped with a pinch of lentil or alfalfa sprouts. Surround with the thin raw slices.
Drizzle with balsamic caramel, sprinkle with Guérande salt, and finish with fresh grinds of five-pepper blend.
Serve with lightly garlicky tomato toast. Garnish with a bay leaf.
A signature creation by Chef Hubert, drawing on years of fine dining expertise for this luxurious balance of textures and flavors.
