Yannick Alléno & Michel Chapoutier

SERVES 4 PEOPLE

FOIE GRAS

200 g duck foie gras, 500 g coarse salt

LOBSTER

2 l water, 20 cl white vinegar, 1 carrot, 1 onion, 1 pinch coarse salt, 1 blue lobster

CROUTONS

¼ loaf of white bread, 20 g butter

FINAL STEPS AND PRESENTATION

12 g truffles, 8 medium eggs, 2 cl groundnut oil, 10 g butter

FOIE GRAS

Cover the foie gras with coarse salt and leave it for 30 minutes. Rince off the salt with cold water and cook the foie gras in the oven at 56 °C for 10 minutes, then at 66 °C for 14 minutes. Cool in iced water. Dice the foie gras into 1 cm cubes. Set aside.

LOBSTER

Make a court bouillon using all the ingredients, add the lobster and cook for 4 minutes. Lift out the lobster and leave it to stand for 2 minutes, then extract the meat from the tail and claws, and dice it into small 1 cm cubes. Set aside.

CROUTONS

Put the bread in the freezer so that it hardens up and is easier to cut into cubes. Cut the loaf into 1 cm slices using the meat slicer, cut into cubes and brown in butter in a frying pan.

FINAL STEPS AND PRESENTATION

Cut the truffle in small cubes with a mandoline cutter. Brown the foie gras cubes in a frying pan, and then drain. Successively break two eggs at a time into a stainless steel mixing bowl (to make 4 omelettes). Season with salt and freshly ground pepper, beat with a fork and strain through a fine conical sieve. Put a little butter and oil in a frying pan. When the butter begins to sizzle in the hot oil, pour in the eggs tilting the pan around to spread out the mixture, stirring with a fork at the same time. Add the cubes of foie gras, lobster and truffle. Tip the pan to delicately fold over half the omelette. Repeat this process for each omelette. Slide the omelettes into the middle of the plates and scatter the bread croutons, the cubes of truffle and lobster around them.