Serves 1

Ingredients

5 red crayfish

20gyoghurt light

25gburrata from Andria

25ggreen apple

25ggreen asparagus

30gfois gras

3gcaviar

Thyme oil

Mixed herbs

Squeeze of lemon

Fois gras

800gfois gras

100gfine salt

120gsugar cane

1orange juice

1 small glass of brandy

Thyme, coursely groundpepper

3 cardamom pods

3 star anise

Fresh mint

Gin Tonic

¼ Gin Mare

¾ tonic water

1 bunch of rosemary

Ice

Method

Fois gras

Pierce the fois gras with a small cour de dents. Keep the fois grasimmersed in milk for 12 hours after that dry well and marinate for 7 hours in the remaining ingredients. When ready to use,rinse with fresh water anddry well before cutting intoportions.

To serve

Season the crayfish with thyme oil, salt and Sanchopepper. Make a tartare from two the crayfish with the green apple and chives. Place this on top of apple ‘fan’ slices.For the second part prepare a crayfish carpaccio from the remaining two crayfish. This can be presented with the burrata and topped with fresh lemon and mixed herbs.

Then place 3 cubes of 5gfois gras, along with the yoghurt,aniseand lime onto a place. Serve this as pictured with the crayfish head, 3 asparagus tips and 2 quenelles of caviar. Top with another sprinkling of herbs and seasoning before serving.

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