This year, we are betting on the stunning encounter between the fondant foie gras, the sweetness of roasted butternut squash, the crispy gingerbread and the freshness of pomegranate.

For 4 people.

Ingredients : - 1 <a href="https://www.lafitte.fr/" target="_blank" rel="noopener">Maison LAFITTE</a> deveined raw Foie Gras for 2 slices per person - ½ <a href="https://www.lofficiel.com/food/recette-d-automne-le-carpaccio-de-courge-et-sa-creme-de-gorgonzola" target="_blank" rel="noopener">butternut squash</a> - 1 drizzle of <a href="https://www.lofficiel.com/beaute/le-raisin-est-l-ingredient-secret-contre-le-vieillissement" target="_blank" rel="noopener">grapeseed</a> oil - 75ml of Sauternes - 4 slices of gingerbread - The seeds of ½ pomegranate - Salt and pepper from the mill

Preparation : Preheat the oven to 180°C. Wash the butternut squash then cut it into slices of about 1.5 cm. Place them on the baking sheet, drizzle with grapeseed oil then season with salt and pepper. Bake for 1 hour. Toast the slices of gingerbread until crispy, then cut into small dice and set aside. Salt and pepper the slices of foie gras then sear them over high heat on each side in a pan. Remove excess fat then deglaze with Sauternes to finish cooking. Arrange the slices of butternut squash on the plates, add the slices of foie gras, the diced gingerbread and fresh pomegranate seeds. Add a little fleur de sel and a few turns of the pepper mill. &nbsp; Optional: add some shiso sprouts.

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