Millefeuille of Confit, beef cheek and Duck Foie Gras

Brown the beef cheek and the sliced onion, add the brown vergeoise sugar and deglaze with the amber beer.

Add liquid and then add the bouquet garni. Cook on low heat for 2h30.

Remove the veins from the liver. Season with salt, pepper and five-spice.

Roll the liver and vacuum it.

Cook it at 90°C until 65°C in the heart than cool it on ice.

When the cheek is cooked, remove the fat, season it and mould it in the terrine.

Remove the fat from the cheek juice and reduce to 3/4.

Cut the terrine of cheek in thin slices cut in the length and work up in the terrine, wrapped with plastic film, alternating the cheek, the beer broth and the foie gras.

Press and chill it.

Pour the remaining broth in a plastic mould of your choice.

Sweat the diced carrot, celery, onion, add the lentils and add liquid.

Cook the lentils a bit crispy and cool them.

Season with salt, pepper, chopped herbs.  Add some balsamic vinegar and olive oil.

Cook the vegetables by letting them crispy.

Cut the terrine, add some fleur de sel and arrange on plates.

Arrange the lentils in verrines and add the vegetables previously rolled in balsamic vinaigrette.