Wash the potatoes (don’t peel them) and cut them in quarters.Fry them in al little bit of oil with a clove of garlic.Once the potatoes are cooked, season them and drain them.Butter the spring onions and the asparagus and the place them on the spit in the special basket provided.


Or if you do no have a spit, simply size them in a frying pan. Drain them on kitchen paper to absorb the oil.In the same pan fry the morel mushrooms and potatoes. Cook the foie gras. Once it is cooked dab it with the kitchen paper to remove the oil.

To Serve: Place two asparagus on each plate, and one spring onion at the tail and asparagus. Add a quartered potato and the morel mushrooms and place the foie gras on top, sprinkle with grains of sea salt and ground pepper.

To Drink: Chablis “ Grand Régnard” 2002