GRAPE JUICE SYRUP AND FOIE GRAS
Pour the grape juice into a saucepan, add the sugar, bring to the boil, add ten fresh grapes and let reduce to a creamy consistency. Sieve and then keep warm in a bain-marie. Add the rest of the grapes (preferably peeled).
Cut 1.5 cm slices of foie gras, cover with flour and sauté dry (without
fat) in a very hot pan. Season with salt and pepper, turning quickly after browning. Remove from the heat quickly to avoid too much fat melting.
Brush the top of the foie gras with the reduced syrup.
Garlic cream :
Peel and blanch the garlic: dip into a pan of boiling water, boil for 2 minutes, drain and repeat the operation a second time. Season.
Bring the cream to the boil in a saucepan, add the seasoned garlic and cook for 5 minutes, whip until there is a lot of foam on the surface. Whip just before serving.
Finely chop the shallot, mix ¼ vinegar with ¾ of walnut oil, season and add the shallot.
Mix together chervil, parsley and rocket leaves. Season with the vinaigrette.
Toast slices of brioche bread in the toaster, cut in half lengthwise
Pour syrup and grapes on the bottom of the plate, place the slice of foie gras on the sauce.
Add drops of garlic cream foam around the plate.
Place the herb salad harmoniously on the plate, along with a slice of brioche bread and serve.
Season the guinea fowl supremes with salt and pepper, before browning in the olive oil in a hot pan.
When the meat has browned, remove from the heat, put to one side and discard the oil.
Melt the butter in the pan and gently fry the onions for 2 minutes.
Add the guinea fowl supremes, and the mixed spices, ginger and honey.
Turn the meat every 5 minutes. If there is not enough sauce, add 2 tablespoons of water.
Meanwhile, peel and cut the apples into slices and cook in butter until they caramelize slightly.
Arrange the guinea fowl supremes in a dish and surround with the caramelized apples. Serve hot.