1) About an hour previous the arrival of your guests :
Place 6 plattes and glasses in the fridge.
Very finely slice the black truffle. Pour a couple of tablespoons of hazelnut oil over the truffle and season with salt and pepper.
Finely shred the chicory, season with salt and pepper and set aside, covered, in the fridge.
2) When your guest have arrived, toast few slices of bread. Pour the wine into the glasses and slice the foie gras.
Arrangements:
Place a slice of foie gras in the middle of each plattes, put a little bit of chicory, seasoned with a few drops of sherry vinegar and topped with few slices of truffle, to one side, the glass of wine and a small amount of "fleur de sel" and cracked pepper, to the other.
Serve the toasts to the side.
I am sure that this appetiser will make a big effect on your guest.
If you decide to make the foie gras yourself, the recipe is on our site (cook it at least 3 to 4 days in advance) :
duck foie grascredits photo : © Asfaux Patrick - A.F.Touch
