Recipe for Foie gras, spiced bread, and mango passion chutney.

Remove the nerves from the foie gras using a teaspoon and place it on a tray with salt, pepper, sugar, and cognac, allowing it to marinate for 4 hours. Using plastic wrap, form a pouch by securely tying both ends with a knot. Place this pouch in simmering water for 5 minutes, then transfer it to ice water. Keep it refrigerated for 24 hours.

Cut the spice bread into small pieces and dry them in the oven at 100°C. Once cooled, blend them using a food processor to obtain breadcrumbs.

Remove the film from the liver and roll it in the spiced bread crumbs twice, then wrap it back up.

Peel the mango and onion, then dice both into small pieces. Scoop out the passion fruit. In a saucepan, sauté the onions, then add the mango and the passion fruit. Deglaze with white vinegar and add honey. Let it cook for 5 minutes and adjust the seasoning. Blend everything together and place in a pipette in the fridge.

Arrange everything by placing a nice slice of liver and adding a few dots of chutney around. Serve with sea salt and toasted bread.

To finish, prepare the cocktail by mixing the various ingredients.