• 10 grelot potatoes
  • 10 asparagus, trimmed and cut in half
  • 15 ml (1 tbsp) olive oil
  • 1 shallot finlely sliced
  • 1 celery stalk cut into small cubes
  • 2 slices if foie gras
  • 60 (1/4 cup) de mayo
  • Greens to embellish
  • Sea salt frehly ground pepper, to taste
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  • Cook the grelot potatoes in boiling water until tender. Drain and allow to cool until warm. Cut them in half and set aside.
  • Preheat the oven to grill.
  • Spread the asparagus on a cookie sheet lined with aluminium foil. Sprinkle with olive oïl and mix well with your hands. Grill them for 2 to 3 minutes, turning them occasionally. Set aside.
  • In a non-stick frying pan, sear the foie gras slices over high heat for 1 to 2 minutes on each side.
  • Arrange the serving dishes by stacking the grelot potatoes, asparagus, mayo.... Foie gras and greens. Salt and Pepper to taste.
  • To add a finishing touch, place a bowl of mayonnaise on the table as an accompaniment.

Chef's notes