Technical Stages :

• Remove the nerves from the foie gras. Remove the bloody parts using the tip of a kitchen knife (blood vessels, spots, nerves, etc...).
• Slice it in escalopes.
• Peel the grapes and remove the seeds.
• Sauté the escalopes of foie gras in very hot butter.
• Drain them and dress on a slice of toasted bread.
• Deglaze the pan with "Frontignan", add the grapes and reduce.
• Add a few spoonful of tied veal stock lié and reduce once again.
• Smooth the sauce with butter. Adjust seasoning.
• Coat the slices of foie gras with the sauce and arrange the grapes around the toast.
• Serve warm.