Pan-Seared Foie Gras with Fig Condiment, Black Olives & a Hint of Chili

• Cook the Foie Gras:
  Cut two slices of Foie Gras from a raw lobe. Season both sides with salt and pepper, then sear for 2–3 minutes on each side in a very hot pan, without adding fat.
• Prepare the corn velouté:
  Dice the fresh and dried figs into small cubes. Finely chop the black olives and thinly slice the sorrel. Mix everything in a bowl, then season with olive oil, salt, and a pinch of Espelette chili.

Prepare the Fig–Chili Gel

• Heat the fig purée in a saucepan.
• Add the agar-agar and bring to a boil for one minute, then stir in the chili.
• Allow to set in the fridge, then blend until smooth and glossy.

Make the Baguette Crisps

• Place the baguette in the freezer, then slice it very thinly using a slicer or a sharp bread knife.
• Season the slices with fleur de sel and a drizzle of olive oil, then place them on a baking tray.
• Bake at 120°C (no fan) for about 8 minutes, until golden and crisp.

Assembly & Presentation

• Spoon the fig and olive mixture into the base of a deep plate.
• On a Japanese grill (or simply a rack or absorbent paper), drizzle or “stripe” half of the seared Foie Gras with the fig–chili gel.
• Place the Foie Gras slice on top of the fig mixture, garnish with the baguette crisps and a few oxalis shoots.