For 6 persons
1 terrine of foie gras half-cooked
1 C. ground coffee of cumin seeds
1 C. ground coffee cinnamon powder
Flower of salt
Squeeze the lemon juice. Crush the cumin seeds roughly. Mix them with the cinnamon powder.
Wash carefully pears. Dry them. Cut into very thin slices. Put them in a dish, sprinkle with lemon juice, salt and pepper. Book fresh.
Cut the terrine foie gras in regular slices and not too thick.
Climb the mille-feuilles by alternating slices of foie gras and lamellae pears. Sprinkle with the spice mixture, add a little pepper, salt slightly and serve immediately.