- 250 g of foie micuit
- Truffle oil
- A pinch of five peppers seasoning
- A pinch of sea salt in flakes
- Pink pepper
Cut the foie into thick slices and reserve it in the serving plate. Next we will add the salt in flakes, five peppers as desired and we will give the final touch by seasoning it with the truffle oil.
Accompany the foie with some mini toast and a few grains of pink pepper.