Preparation

1. Plunge the potatoes into a pan of cold, salted water and cook for around 25 minutes. Drain, peel and slice. Set aside.
   Clean the asparagus and chanterelles, and peel the green beans.

2. Heat salted water in a saucepan. When it boils, plunge in the beans. Cook for 5 min, then add the asparagus and cook for a further 5 min. Drain and set aside. Peel and finely chop the shallots. Peel and crush the garlic clove.

3. In a large frying pan, melt the butter with the olive oil and sauté the shallots and garlic for 2 min. Add the chanterelles and cook for a further 5 min. Add the potato slices and, when they start to brown slightly, add the chopped asparagus and green beans.

4. At the last moment, gently add the diced foie gras to the pan. Add Le Guérandais Flower of Guérande Salt and pepper. Mix well, then arrange on plates.

5. Garnish with thyme sprigs and serve immediately.