Pan seared foie gras, raisin bread toasts and calvados onions compote, granny smith |

Preparation time: 50 min

• For the preparation

  Thinly slice the onion.

  Cut the bread slices into 4 pieces for a total of 24.

• For the bites

  Season the foie gras escalopes on both sides with salt and pepper. In a hot, fat-free frying pan, brown the escalopes on both sides. Set aside on a baking sheet with paper towels.

  In the same pan with the foie gras fat, sauté the onion and thyme for 8 to 10 minutes. Add the sugar and caramelize for about 4 minutes, then deglaze with calvados and flambé.

• For the platting

  Finely julienne the green apple.

  Toast the raisin bread and put the foie gras back into the oven for 4 minutes.

  Let the foie gras rest for 1 minute before cutting each escalope into 4 pieces.

  Top each toast with a teaspoon of onion compote, a piece of foie gras, a few julienne strips of green apple and finish with a pinch of sea salt and a turn of the pepper mill.