Sweet potatoes – two and a half hours before serving
Cook the sweet potatoes “English style”: place the unpeeled potatoes into 2 litres of boiling salted water with one unpeeled garlic clove, cut in half, as well as a sprig of thyme. Simmer for around 30 minutes.
The Chef’s tip: to check whether your potatoes are done, poke one with a knife. If the knife enters the flesh easily, your potatoes are soft enough to serve.
Peel the sweet potatoes while still hot, then slice into 3 mm rounds with a very sharp knife. Immerse the knife in warm water before cutting each new piece.
Sprinkle the sweet potato rounds with the minced shallot. Season with salt and pepper, then drizzle a bit of olive oil over the top and sprinkle with thyme flowers. Place the sweet potatoes in a dish, cover with plastic wrap and let marinate for two hours at room temperature.
Foie gras – one hour before serving
To remove the foie gras from its package more easily, immerse the sealed container for five seconds in a saucepan containing a half-litter of hot water. Remove the container, open it, and turn over onto a cutting board to remove the foie gras. If necessary, run the blade of a knife around the edges of the container.
Pat the foie gras with paper towel to absorb the excess fat.
Place the foie gras in the refrigerator for 30 minutes to make it easier to slice.
After 30 minutes, take out the foie gras and use a vegetable peeler to cut it into very thin slices.
Place three sweet potato rounds on each plate. Top these with the foie gras slices and garnish with the minced chives and some greens.
Make the vinaigrette: in a bowl, dissolve a pinch of fleur de sel into the vinegar, then add the oil gradually , stirring with a fork or small whisk.
Drizzle the vinaigrette over your plates. Season with some fleur de sel and a bit of freshly ground pepper. Decorate with olive oil and some ground espelette pepper.
You can also make baguette croutons to decorate your plates. Cut some baguette-style bread into thin slices and toast in the oven for 10 minutes at 130°C on a baking sheet covered with parchment paper. Your croutons are now ready. Decorate with a drizzle of olive oil and some ground hot pepper.
Wine pairing tip :
Foie gras is often served with a sweet wine made from grapes affected by noble rot. These wines have an excellent golden robe and a very aromatic nose with notes of candied fruit as well as floral notes. The sweetness gives them a nice volume, while the acidity yields a harmonious balance. The finish should be long and persistent. Sauternes and Loupiac are examples of French wines of this type.