Compression of Seared Foie Gras, Charolais Beef, and Apple Compote with Calvados

Defrost in the refrigerator 24 hours in advance. Cut the raw lobe into 8 pieces. Cut beef strips with a thickness of 3mm.
Line the inside of the terrine with plastic wrap.
Sear the foie gras pieces, season them. Drain on absorbent paper.

Assemble the terrine starting with the foie gras, continue with the beef strips.
Season. Repeat the operation.
Wrap the terrine, press and chill in a refrigerator.

Peel and dice the apples into brunoise.
Combine the rest of the ingredients, bring to a boil, add the apples. Let simmer gently.
Cool down, keep in the refrigerator.

Mix the green apple purée with the apple juice. Add the agar agar and gellan, blend, bring to a boil. Remove, let cool. Blend again to smooth the preparation. Place into a pipette.

Unmold the terrine, cut a slice.
On a plate, arrange harmoniously green apple gel dots.
Make a quenelle of apple compote.
Add some balsamic reduction dots, fresh herb sprigs and a crisp tile.