1, raw material: fresh French foie gras 1. 1 baguette and 2 fresh asparagus. 60 grams of flour, a little olive oil, Kimberly jam 1 bottle, 30 grams of garlic, 530 grams of beef, 20 grams of foie gras, and a little powder. Mashed potatoes, cardamom sauce, tomatoes, cucumber slices, cherry tomatoes, rosemary.

2. Slice fresh foie gras, and stick flour evenly on both sides; Heat a copper pot, add a little olive oil to heat it, fry foie gras powder in the pot (about 1 min per side), and then bake it in the oven at 220℃ for 3 minutes;

3. Mix the scalper oil, garlic and French powder evenly, spread them on a baguette, and bake them in the oven until golden brown;

4. Fresh asparagus is cooked with boiling water, salt and lemon;

5. Cook Kimberly jam with water; Put the baked bread into the plate first, then add the fried foie gras and a small piece of foie gras in turn, pour the cooked Kimberly jam on the edge of the plate and serve with other garnets.