Bring a pot of water to a boil.
Peel the turnips and blanch them in the boiling water for 2 minutes. Remove with a slotted spoon and pat dry.
In a sauté pan, melt the butter over low heat. Add the turnips and chestnut honey, then cook for about 20 minutes, basting regularly with the butter-honey mixture until caramelized.
Preheat the oven to 180°C.
Spread the hazelnuts in a baking dish and roast on the middle rack for 10 minutes until golden.
Transfer the warm hazelnuts to a clean tea towel and rub gently to remove the skins.
Coarsely chop the hazelnuts into large pieces and set aside.
Cut each foie gras lobe into 3 thick escalopes and lightly dust with chestnut flour.
Heat a skillet over high heat and sear the foie gras escalopes for 2-3 minutes per side until golden and crisp outside, meltingly tender inside.
Serve the pan-fried foie gras immediately, topped with roasted hazelnut pieces and accompanied by the honey-candied baby turnips.
Pair with a fine Sauternes for the perfect match.
A signature creation by Chef Hubert.
Happy Holidays, everyone!
