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Cut the foie gras into 7cm squares as thick as you please, sprinkle with pepper. Store in a cool place.
Cut twice as many gingerbread squares.
Roughly crush some raspberries and add in a few drops of balsamic vinegar.
Spread the mixture on the gingerbread squares. Place a foie gras square between two slices of gingerbread. Lightly sprinkle with salt. Decorate with a few strawberries.