Cauliflower soup, tarragon, pan-fried foie gras vinaigrette and raisin, almond foam |

Preparation time: 60 min

Preheat your four at 375 °F

• Mise-en-place

  Cut the cauliflower into small chunks.

  Idem goes for the foie gras but a bit smaller, 1cmX1cm cubes.

  On the lenght side, cut the raisins in halves.

  Take the leaves off the tarragon and chop it roughly.

• Soup

  In a big stewpot, plunge the cauliflower into the water and water mix. Bring everything to a boil then lower the heat back to medium-low and let it simmer.

  You can make sure that the cauliflower is properly cooked with a tip of a pairing knife.

  Sieve it all then in a blender, pulse everything. You can gage the texture up to your likings by adding a 

• Vinaigrette

  In a high heated pan, colour the foie gras cubes. Take all the fat out and then deglaze with the vinegar. Add in the raisins.

  Lastly, throw the tarragon in.

• Foamed milk

  Gently colour the almonds in the oven for 3mins. Heat up the milk and then put the almonds in, while making sure not to bring to a boil. Lower the heat to a minimum and let it all infuse 30mins. Sieve everything and keep it somewhat warm. Then with a handmixer, mix it all to get a nice and fluffy foam.

• Montage

  In medium heated bol, pour the soup in, lay down some fois gras cubes all around and a couple tarragon leaves here and there. Finishing touch is the foamed milk. Be generous!