Foie Gras

 Courtesy of Chef Chris Ponte

2oz Foie Gras                         2oz Brioche

5 Cherries                               Pinch Fleur de Sel*

Pinch Cracked Peppercorn     3 Sprigs of Mache Greens

Method

Start to toast your Brioche. Score the Foie gras. Cook the Foie Gras in hot pan until desired temperature. Once the Brioche and Foie Gras are done, place on plate. Put Foie Gras on top of Brioche. Place cherries around Brioche. Season Foie Gras with Fleur de Sel. Place mache greens and cracked peppercorn on side to finish.

*You can substitute regular sea salt here if you can't find this ingredient. However, it may be worth the search and the expense.

Fleur de sel, French for "Flower of salt"  is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Traditional French fleur de sel is collected off the coast of Brittany, most notably in the town of Guérande, Noirmoutier, and also Camargue. It is slightly grey due to the sandy minerals collected in the process of harvesting the salt from the pans. Fleur de Sel de Guérande, hand harvested from salt marsh water, is the most revered. Fleur de sel is one of most expensive salts in the world and is usually sold in jars as it is slightly damp.