Recipe for Foie gras, espuma with ice cider and sunchoke

Cut 4 nice slices of liver using a knife previously dipped in hot water.

Peel the Jerusalem artichokes into slices and cook them gently in a pan with a small dab of butter. Season with salt and pepper.

Cut the bread into small cubes and cook them in a pan with a knob of butter until they are nicely colored and crispy.

For the sauce: sweat the chopped shallot with the butter, deglaze with sweet cider or fruity brandy and chicken stock, let it reduce until syrupy consistency, then add double cream. Strain through a fine mesh sieve, then pour into a siphon and charge with two cartridges of N2O.

To finish, for the plating, gently place the espuma and then a slice of foie gras on the side of the deep plate with the slices of jerusalem artichoke, sprinkle with some croutons, and decorate with pea shoots.