In a skillet, melt half the butter over medium heat. Add the onion and garlic, sauté until softened. Add the chicken livers and cook until browned but still slightly pink inside, about 5-7 minutes.

Blend Pâté Ingredients

Remove from heat, add thyme, cognac, salt, and pepper. Let cool slightly, then transfer to a food processor. Add the remaining butter and heavy cream. Blend until smooth.

Chill Pâté

Transfer the mixture to a terrine or a loaf pan, smooth the top, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

Foie Gatzatua Preparation

Prepare Foie Gras

Slice the foie gras into pieces, season with salt, white pepper, and cognac. Let it sit for 30 minutes to marinate.

Sear Foie Gras

In a hot skillet, sear the foie gras pieces for about 30 seconds on each side until golden brown. Remove and set aside.

Pickled Vegetables Preparation

Make Pickling Brine

In a saucepan, combine vinegar, sugar, and salt. Bring to a boil, then remove from heat.

Pickle Vegetables

Pack the carrots and cucumbers into a jar, pour the hot brine over them, and let them cool. Refrigerate for at least 2 hours.

Fruit Compote Preparation

Cook Fruit

In a saucepan, combine diced apples, sugar, lemon juice, and cinnamon. Cook over medium heat until apples are soft and syrupy, about 15 minutes.

Cool Compote

Remove from heat and let cool before serving.