Brioche bread with lentils cream, black truffles puree and foie gras

Sauté the boiled lentils in oil, garlic and rosemary. Add in a ladleful of vegetable stock and pour into the mixer, thus obtaining a lentils cream. In the meantime, warm a non-stick pan on a high heat with some coarse salt.

Add in the foie gras escalope and cook it on both sides until a nice golden crust is formed (if you are using chicken livers, cook them in a pan with garlic, oil, salt and pepper). Cut the foie gras escalope in slices half a centimeter thick. Toast the brioche bread in the oven and spread the lentils.