Flavors of SavoyPreheat the oven at: 100° C. (200 F°.)
Preparation time: 45 minutes
Cooking time: Under 1 hour

Only the very smallest Lamb's Lettuce leaves are suitable for making this savoury layered "mille-feuilles." Nonetheless, the Lamb's Lettuce is indispensable for lightening this rather rich dish.

Preparing the caramelized nuts

1. Dip the nuts into the cold syrup and let drain.
2. Season with Szechuan pepper and sea salt. Dry in the oven on a baking sheet for 35 minutes at 100° C (200° F). Set aside.

Crispy potatoes

1. Grate the peeled potatoes. Do not rinse; season with salt.
2. In a pan coated with a little oil make 12 very thin potato galettes, about 10 cm (4") in diameter.
3. Cook until nicely browned so that they will be crispy.
4. Set aside on paper towel and keep warm.

Foie gras

1. Quickly sauté the 8 escalopes of foie gras over high heat, until nicely coloured on both sides; set aside on paper towel, season with sea salt and freshly ground pepper.
2. Make a reduction from the 200 ml (3/4 c.) sherry vinegar, to decorate the plate.

Presentation

1. At the last minute, dress the Lamb's Lettuce with the hazelnut oil vinaigrette.
2. Make individual mille-feuilles by layering a potato galette, a slice of foie gras, some caramelized nuts and some Lamb's Lettuce; repeat the layering, finishing with a crispy potato galette.
3. Lightly drizzle with vinaigrette.
4. Sprinkle with a few grains of sea salt and a grinding of Szechuan pepper.
5. Decorate the plate with a few dots of the reduced sherry vinegar.
6. Arrange the remaining nuts around the plate. Serve immediately.

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Photo : François Bertram; collaboration : Canetti Conseil.