Recipe for Burger with Blue Cheese and Porcini Mushrooms

Toast the country bread slices in the oven for 10 minutes at 180°C.

Skewer the mushroom heads with garlic and grill them (turning once). Sear 4 slices of fresh foie gras (80g) (turning once). Do the same for the 4 slices of duck breast (turning once) on the grill. Season with salt and pepper.

Slice the bell peppers and sauté them in a pan. On the slices of bread, add arugula.

To finish, place the previously pan-seared cheese slices (back and forth), the peppers, the foie gras, and the duck breast. Toast the sesame seeds in the pan and sprinkle them over the dish.