Recipe for Pan-Seared Foie Gras on Soft Brioche with Mango Sauce

Cut the foie gras very cold or frozen into slices 10 to 15 mm thick.

Peel and then slice the mangoes into thin slices using two heart-shaped cookie cutters (8 large and 40 small hearts).

Cut the buns in half and toast them in the toaster.

Heat the chutney very gently with 1 tablespoon of water while mixing well.

Quickly sear the slices in a very hot pan.

Place the 8 large mango slices on the 8 slices of bread. Add the slices of liver. Season with salt and pepper.

Decorate the plates with small mango hearts, a drizzle of sauce, a few leaves of lemon verbena, and some pomegranate seeds.

To finish, enjoy your meal!