On a rectangular piece of toast, place a sheet of foie gras (terrine, mi-cuit…), spread with the cream from top to bottom to taste different points of sweetness. Finish with salt flakes, freshly ground pepper and mauve flowers (optional).

Tip: For toast we can use loaf bread, sliced bread or brioche bread.

For this recipe you need: Marron Glacé Cream from Cuevas Chef

Dish prepared by Javier González (Restaurant A Rexidora).