Royale of Foie Gras and Colonnata Bacon Lardo with Saffron Artichoke and Alba White Truffle

Here is a delicious recipe made for you by Chef Lieven Van Aken from Domaine de Manville.

To make the Royale de Foie Gras:

Mix and blend all the ingredients, seasoning according to your taste. Pour the resulting mixture into a deep plate and cook in the steam oven for 8 minutes. (Or in an oven traditional at 120 ° C).

To make the saffron artichoke barigoule:

Sweat all the vegetables in a little olive oil then add the white wine and reduce until almost dry.

Then add the herbs, saffron, broth and bring it to a gentle boil. Add in the lemon juice and artichoke halves. Cook on a simmer, until reduced by half. Then add the cream and again reduce the liquid by half.

Season to taste and finish with a little parsley and whipped cream.
Heat the artichokes and add a few slices of Colonnata lardo

To finish the plate:

Arrange the artichokes and Colonnata lardo over the foie gras royale, brush with the sauce and top with the mentioned garnishes. Finely slice over the Alba white truffle and sprinkle with a little fleur de sel and a drizzle of olive oil.