Croustillant of Roasted Foie Gras, Sauteed Langoustines, Candied Turnips and Oyster Vinaigrette


4 Servings


8 Baby Turnips, blanched and peeled
1 T Olive Oil
3 T Sherry Vinegar
pinch Salt
1 t Sugar
12 leaves Marjoram
4 Langoustines, large or gulf shrimp large
4 Braise Savoy Cabbage Leaf, dried
4 x 80 gr Foie Gras
1 T Balsamic Syrup
2 T Finely Chopped Chives
pinch Fleur de Sel
4 Oysters
2 T Olive Oil
1/2 Lime Juice
pinch Salt
pinch Cayenne Pepper
pinch Sugar

300 Gravier Street, New Orleans, LA, 70130