1 In a fairly large saucepan, bring the poultry stock, saffron and turmeric to a boil.
When boiling, pour in the small pearls, stir and cook covered for 9 minutes then cover and turn off heat for 5 minutes.
2 In a skillet pour a drizzle of olive oil and as soon as it is hot, add your foie gras cubes, salt and pepper, just turn in the pan then turn off the heat and keep it this way.
3 Drain your golden pearls while keeping the stock (for an evening soup or risotto for example).
4 Heat your skillet with your foie gras cubes, pour in your pearls and your zucchini brunoise (for texture), mix well, salt (lightly) and pepper then turn off and cover.
Plating
On 4 hot plates, distribute by pressing into tall ring molds (standard size 10cm by 5cm height), using a spatula spread the truffle pieces and your small diced candied peppers around.
This year I will highlight a young truffle farmer Axel who champions the quality of black truffle (melanosporum) from Luberon.
www.mourenoir.com
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