Foie gras centers with biscuits de reims and rose petals

• 2 slices Ernest Soulard lightly-cooked duck foie gras
• 4 biscuits de Reims
• 50 g fig chutney
• 2 tsp rose liqueur
• Dried rose petals
• Fine sea salt
• A heart-shaped cookie cutter

1. Soak the biscuits in the liqueur
2. Arrange the biscuits next to one another and cut out hearts using the cookie cutter.
3. Use the cookie cutter to cut hearts out of the middles of the foie gras slices.
4. Cover the biscuits with chutney.
5. Place the foie gras hearts on the biscuits.
6. Sprinkle your hearts with rose petals.
7. Add a pinch of fine sea salt to each heart.

Serve with love...