Mono-breizh: Foie Gras Slice with Buckwheat

Poach the frozen slices in chicken stock at 70°C for 7 to 8 minutes. The core temperature should reach 50°C to 60°C. Pan-fry the foie gras 30 seconds on each side. Cut into three dices.

Mix sesame paste and roasted buckwheat into a smooth paste. Keep at room temperature.

Mix the buckwheat flour, sourdough, and honey. Whip the egg whites, then gently fold them into the batter. Cook the batter in a frying pan, then cut the cooked pancake with a pastry cutter.

Mix the buckwheat flour, water, and oil. Cook in a hot frying pan. Store the cooked product in a hermetic box.

Combine the apple and water. Add the apple cider vinegar, then bring the mixture to a boil. Season, thicken with kuzu, then strain the mixture.

Wash, peel, and dice the apple. Put in a vacuum bag and season with lemon zest and salt. Cook in a steam oven at 65°C for 20 minutes. Sear in a hot frying pan for 30 seconds. Take the supremes of the lemon. Cut the lemon supremes into small dices, like a brunoise. Season with salt and sugar. Marinate for 30 minutes.

Place the dorayaki near the center of the plate. Arrange the foie gras in a quincunx pattern, evenly spaced. Mix the apple brunoise, chopped chervil, and lemon dices. Top the foie gras with this mixture. Place the buckwheat praline along the edge of the plate. Finish with the apple sauce, adding buckwheat tuile, lemon zest, and a sprinkle of pepper.