Ingredients (4 servings)

• 175 grams cooked, peeled chestnut
• 20 grams shallot
• 1 garlic clove
• 15 grams celery
• 20 grams butter
• 1.2 cl cognac
• 55 cl chicken stock
• 7.5 cl double cream
• 4 foie gras 50gr sliced
• 2 celery leaves
• 40 grams smoked bacon

Directions

1. Peel and finely chop the shallots and garlic clove
2. Peel the celery stalk and cut in thin julienne
3. Heat the butter in a pot and “sweat” shallots, garlic and celery for 8 minutes.
4. Add the chestnuts and cook for another 4 minutes; in the meantime heat the chicken stock in a pan.
5. Pour the cognac in the pot and bring to the boil, add the hot chicken stock and cream and cook for another 20 minutes; remove the celery and mix. Rectify the seasoning.
6. Heat up a non stick pan and sear the foie gras scallop, previously seasoned with salt and pepper, for a few second on each side. Drip dry on kitchen towel.
7. Poor the velouté in a soup plate, decorate with thinly sliced celery leaves and at the very last minute with the foie gras.
8. Optionally you can add some small cubes of grilled smoked bacon