Foie gras and maple-apple crumble

Preparation

Apple purée:

1. Place the maple syrup in a saucepan and bring to the boil until the caramel turns amber.
2. Add the apples and half the Sortilège
3. Cook, stirring occasionally, until the apples are completely cooked.
4. Add the butter, the rest of the Sortilège and mix.
5. Sprinkle with fleur de sel

Caramel sauce with fleur de sel:

1. Place the maple syrup in a saucepan and bring to the boil until the caramel turns amber. Remove from heat.
2. Add cream. Add the fleur de sel and stir until smooth.

Crumble:

1. Preheat oven to 180ºC (350ºF)
2. Combine all ingredients in a bowl and beat with an electric mixer.
3. Transfer to a cookie sheet and break into small pieces.
4. Bake for 20 minutes

Foie gras:

1. Heat a frying pan over high heat without fatty substances
2. Fry the slices of foie gras for about 1 minute on each side.

To serve, place the apple purée, foie gras and crumble on top. Drizzle with the fleur de sel caramel sauce.