- 1 firm 500 g foie gras
- Virgin Perles de Gascogne hazelnut oil
- Place thin slices of foie gras on a platter covered with hazelnut oil.
- Baste the top of the slices with the hazelnut oil. Dust each slice with fleur de sel, ground black pepper and a dot of Espelette chili powder.
- Cover the platter with clingfilm, with as little air as possible to prevent the foie gras from oxidising. Chill for at least 2 hours before serving.
- Place the foie gras slices on toasted bread. Serve.