Gingerbread with Foie Gras and Onion Confit


  • 8 slices of gingebread
  • 40 g semi-cooked foie gras
  • 1 smoked trout
  • 1 mango
  • Sea salt
  • Freshly ground black pepper


  • Cut the crust off the gingerbread and trim the slices so that they are all exactly the same size.
  • Peel the mango and cut into thin slices.
  • Top four slices of gingerbread with a layer of very thinly sliced foie gras, a few grains of sea salt, then a layer of smoked trout pieces and finish off with the onion confit.
  • Close your “sandwich” with a second slice of gingerbread and cut it in half.
  • Arrange on a plate with a garnish of finely sliced mango.


  • The slices of mango can also be put inside the sandwich.