• 1. Sauté the porcini with shallots in olive oil.
• 2. Cut the brioche in triangles and toast them.
• 3. Season the foie gras with salt and pepper, and cook the slices in a hot saute pan.
• 4. Place the brioche on a plate. Add the porcini and top with a slice of foie gras cut in half.
• 5. Add Sel de Guerande on top. Serve at once.

Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Ravioles du Royans Verrines, Shrimp Wrap on Basil