250 g. of cepes
200 g. or 4 slices of raw foie gras
1 soup spoon of balsamic vinegar
3 soup spoons of walnut oil
some chives
« Fleur de sel » and pepper
Recipe by T. Poidras
Peel, wash and cut the cepes. Chop the chives.
Fry the cepes with some butter, add the chives with seasoning and put aside.
In a heated non-stick frying pan, fry the slices of foie gras on each side.
Add salt and pepper.
Divide the cepes onto 4 heated plates and add the slices of foie gras.
Pour over the balsamic vinegar and the walnut oil.
Serve immediately.
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