Foie Gras au Torchon

Ingredients:

• 500 g fresh foie gras (whole lobe, deveined)

• 1 tsp salt

• ½ tsp white pepper

• 2 tbsp Sauternes or sweet wine

• Muslin cloth or cling film

• 1 liter water

• Optional: pinch of nutmeg

• Fleur de sel (for serving)

Instructions:

1. Season foie gras with salt, pepper, nutmeg, and drizzle with Sauternes.

2. Wrap tightly in muslin or cling film, forming a cylindrical torchon. Chill 24 h.

3. Poach in 80 °C water for ~2 min (60 °C center). Chill immediately.

4. Unwrap, slice, and serve with fleur de sel and toasted brioche.