Whole truffled goose foie gras from the Southwest, shallot grape chutney, rosé Champagne gel & veget

Name: Whole truffled goose foie gras from the Southwest, shallot grape chutney, rosé Champagne gel & veget
Ingredients: 7 lobe whole goose foie gras 750/950 gr; 30 gr Melanosporum truffle bits; 3 gr Freshly ground pepper per kilo; 10 gr Fine salt per kilo; 4 gr Granulated sugar per kilo; 250 gr shallots; 100 gr peeled tomatoes; 50 gr grapes; 120 gr brown sugar; 12 cl water; 4 cl cider vinegar; Fleur de sel TT; Freshly ground pepper TT; 140 cl rosé champagne; Gold flakes; 10 cl water; 100 gr granulated sugar; 2 gr agar-agar; 8 slices of country bread; 30 gr tuber melanosporum truffle; 200 gr mesclun; 3 tablespoons olive oil; 1 tablespoon cider vinegar; White flat plate; Fleur de sel; Edible flower: Alloti Blossom

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This foie gras recipe, meticulously crafted with truffle shavings and cooked at low temperature for perfect texture, is enhanced by the accompaniment of shallot and grape chutney, a sparkling rosé...

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