Peel the celery stalks, removing any strings. Cut into 5-6 cm lengths and blanch in boiling salted water for 8 minutes. Drain and set aside.
Clean the chanterelles by trimming soil from the stems with a knife tip and rinsing gently to remove sand. Drain thoroughly.
Chop the chives and mix with the wine vinaigrette. Season with 2-3 turns of freshly milled pepper.
Heat a non-stick pan over high heat. Season the foie gras cutlets with salt, lightly flour them, and shake off excess. Sear for 3 minutes per side. Transfer to a warm plate. Carefully drain any fat, ensuring it hasn't burned.
Return the pan to the heat, add chanterelles, and sauté for 2 minutes, seasoning with salt. Add the celery and sauté for 1 more minute.
Divide chanterelles and celery among 4 plates. Top with foie gras cutlets, drizzle with chive vinaigrette, and serve immediately.
Source: Recipe by Jean-Marie Amat (Fabienne Labeyrie's foie gras).
Hubert wishes you happy holidays
