Preparation:

Reduce the Banyuls to a thick syrup.
Prepare the onion confit: slice, fry in butter, sugar slightly, cook over a low flame until reduced right down. Then add the vinegar, reduce right down once again, season, set aside. Prepare the pear confit: Peel the pears and chop roughly, sweat in butter, leave to cook for a long time, add the vanilla, sugar slightly, mix and set aside.
Cut pieces of about 20 to 30 g (enough to serve 4) from the lobe of foie gras and flour them.

Peel the potatoes and grate into long strips and then wrap them around the pieces of foie gras. Fry in hot oil until the potato colours, remove from fat and salt.
Season the lamb's lettuce with the walnut vinaigrette, arrange in the centre of the plates. Add the onion compote at 4 points around it then place the croquettes on top. Alternate the warm pear compote with the croquettes then drizzle with the Banuyls syrup.

Recipe of Jacques et Laurent Pourcel ("Le Jardin des Sens" in Montpellier and "La Maison Blanche" in Paris)