Foie Gras & Porcini on Brioche

Foie Gras & Porcini on Brioche

18 White Toque Foie Gras Slices

2.2 lb White Toque Sliced Porcini

White Toque Brioche

Sel de Guerande

Shallots

Salt and Pepper

  • 1. Sauté the porcini with shallots in olive oil.
  • 2. Cut the brioche in triangles and toast them.
  • 3. Season the foie gras with salt and pepper, and cook the slices in a hot saute pan.
  • 4. Place the brioche on a plate. Add the porcini and top with a slice of foie gras cut in half.
  • 5. Add Sel de Guerande on top. Serve at once.
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