Apple and Foie Mille-feuille with Red Wine Sauce

Peel the potato and slice it into thin rounds. Arrange the slices on a baking tray, sprinkle with a pinch of salt, and drizzle with olive oil. Bake at 180 °C for 20 minutes.

Core the apple and slice it into thin rounds. Fry the slices lightly in a pan with a drizzle of olive oil, cooking briefly on each side.

In the same pan, cook the fresh foie gras pieces until golden.

For the sauce, combine the red wine and balsamic vinegar in a small saucepan. Add the sugar and cinnamon stick. Dissolve the cornflour in cold water and stir into the saucepan. Mix and cook until the sauce thickens.

Assemble the mille-feuille by layering potato slices, apple slices, and foie gras.