1. Foie gras, cherry puree, coconut chocolate, caramelized walnuts, champagne caviar, apple strips, rum, brandy, black pepper and sea salt to taste.

2. Remove the foie gras, which has been soaked in milk for 8 hours, and marinate it for 12 hours in sea salt, crushed black pepper, brandy and rum.

3. Vacuum pack the marinated foie gras and cook it in water at a constant temperature of 55°C for 30 minutes.

4. Strain the cooked foie gras, mix it well, squeeze it into a mold, wrap it in plastic wrap and put it in the refrigerator for 8 hours.

5. Remove the foie gras balls and place them in liquid nitrogen for 5 seconds, then coat them with cherry puree, place them on a plate and decorate with chocolate, caramelized walnuts, apple strips and caviar.