Pumpkin, foie gras and celery crumble

Step 1

Make the crumble topping: Knead with your fingers 150g of butter, 150g of flour and 150g of ground almonds, 40g of pine nuts and 60g of grated Parmesan and salt. Crumble the dough. Cut the celeriac into cubes and part of the pumpkin. Fry in butter, keeping the vegetables firms.
Cut the rest of the pumpkin into half moons and fry in butter.
Slice the foie gras and fry dry in a nonstick pan.
Deglaze the pan with Pineau wine and reduce; add the veal stock and reduce again. Season the juice then add the walnut oil.

Alternate, in a high cooking ring, the diced vegetables, the foie gras then the crumble; place in the oven and grill.
Serve with a salad, the Pineau juice, the pumpkin half moons and juice mixed with the nut oil.