Warm foie gras, split pea puree, lightly smoked sauce

Food presentation is half the battle to make French food look magical.
First, spoon lightly smoked sauce (shallots, butter, cultivated mushrooms, white wine, clear veal stock, smoked slab bacon).
Second, spoon un-food processed split pea (split peas, carrot, onion, celery stalk, bouquet garni, chicken stock, cream, butter).
Third, spoon split pea puree.
Forth, place 1 slice foie gras, pan fried in haxelnut oil. Interesting trivia - the duck liver was huge. They force feed the duck cornmeal so that the liver expands to about the size of the main body of the duck and then they kill it.
Fifth, place salad to garnish (lamb's lettuce, lemon juice, hazelnut oil)