Livers

calf liver • onion • large shallot • garlic or garlic powder • about 1/2 cup veal stock (100 ml) • granulated sugar • balsamic vinegar • chopped parsley • salt, pepper

puff pastry sheets • lamb offal (heart, liver, kidneys) • ground pork • shallots • small bunch of parsley • bread crumbs • salt and pepper

parsnips • cauliflower or savoy cabbage • foie gras, partially cooked (1 3/4 oz for the soup, 1 3/4 oz for topping) (100 grams total: 50 grams for the soup, 50 grams for topping) • water (about 700 grams) • onion • butter (about 20 grams)

heavy cream (200 ml) • foie gras (80 g) • Black pepper • egg yolk • Brown sugar • fig jam (optional)

eggs • heavy cream (about 100 ml) • onion jam • foie gras (about 40 grams) • Salt, pepper • gingerbread

filet mignon steaks (tournedos) • Butter • Salt and pepper • Foie gras sauce • Sweet potato millefeuille

raw foie gras (250 g), • egg yolks, • heavy cream (about 200 ml), • milk (about 200 ml), • light brown sugar (about 40 g), • salt, • pepper • Optional: 1 1/2 tablespoons cognac (about 5 ml), I personally don't use it • For the tuiles: • shelled walnuts (100 g), • large egg white, • melted butter (about 50 g), •

potatoes (about 1 kg) • almond milk (about 250 ml) • olive oil • grated nutmeg • Salt, to taste • Pepper, to taste • olive oil • rabbit saddles (about 800 g) • rabbit livers (about 150 g) • onions • mushrooms (about 150 g) • dry white wine (about 250 ml) •

- White sandwich bread • - Foie gras • - Veal stock (50 ml) • plus 1 teaspoon - Madeira wine (or Port) (18 ml) • - Butter (15 g) • - Beef tenderloin steak (tournedos) • - Fine salt • - White pepper

beef tenderloin steaks (tournedos) • foie gras, plus a few crumbled pieces from trimming • white sandwich bread • Madeira wine (80 ml) • veal stock (300 ml) • butter (about 80 grams)