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Fried foie gras served with cured shrimps, pure of green grapes, fresh grapes, crudite of celery and hoi sin paste.

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-Fried foie gras: Split the lobe of foie gras in 2 with your hand and trim the sinews off. Then slice it at 55g/stk and score it on one side in quadrille, with the top of your knife. Pan fry it a la minute.

-Cured shrimps: Peel the tail and cure lightly with salt, pepper and sugar. 3stk pr pax.

-Green grapes: Cut the top and bottom off and cut i 2 slices. 4 slice pr pax.

-Green grape broken gel: Blend very well about 1 box of fresh green grapes(depends of the water content) peeled from the stalk, blend it with 60g of sorbithol and sift. Measure 2 liter juice and mix in 40g agar, 6 citras and bring to boil wisking all the time. Let it boil for 5min and mix in 2g green liquid color. Set in condi boxes in the fridge. Next day blend to smooth puré texture and put on bottle

-Crudite of celery: Trim the top leaves of, then portion at 10 cm long, slice thinly on the mandolin and reserve in ice-cold water until needed.

-Burnt leek ash: Cut top and bottom off and split the leek in quarters. Wash well and dry it. Burn in the oven at 215 degrees until everything is black and crisp. Blend fine (but not into powder).

-Hoi sin paste: Brush on the plate as shown.

-Dried shrimps: Defrost and strain, wash in cold water and strain again, mix with zest of 4 lemons. Put flat out on slilicone mats and dry in the oven 75 degrees for 5?? hours. And blend in thermo.

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