Foie Gras Slice with Two Carrots and Parmesan Mousse

Prepare the carrot purée: Steam the carrots, then blend them and season with fresh butter.

Prepare the braised carrots: Cook the other whole carrots by braising them. Glaze with butter and sugar.

Make the parmesan mousse: Infuse grated parmesan in milk and cream. Blend and strain. Put in a siphon and charge twice.

Cooking the foie gras slices: Gently pan-fry the foie gras slices.

Plate the dish: On each plate, arrange the carrot purée, braised carrots, and foie gras slice. Add the parmesan mousse.

Decorate: Finish with a few shiso leaves for decoration.