Prep. time: 10 minutes
Cooking time: Under 30 minutes

An original idea from Jean de Derriz, executive chef of the Château de l'Ile for New Year's Eve

1. Cut the foie gras into escalopes (thin slices); season with the foie gras salt; keep cold;
2. prepare the cinnamon caramel: heat the fir-tree honey, let colour lightly, add the fig vinegar followed by the veal stock;
3. reduce until syrupy, season, add the cinnamon and let infuse;
4. dip the slices of pain d'épices in a mixture of milk and beaten egg; dip into the brown sugar;
5. fry the slices of pain d'épices in the clarified butter;
6. in a non-stick pan, sauté the escalopes of foie gras.

Arranging the plate

1. Place the "French toast" on the plate and put the escalope of foie gras on top;
2. pour the sauce around and garnish with cranberries.