I created this delicious Fresh Foie Gras with Jurançon and Grapes in Aspic Jelly when I was living in France, in memory of my childhood, as Jurançon was part of all family celebrations.

Clean the liver: Carefully make incisions along the main central vein of the liver and its "branches". Remove the vein by pulling gently. Combine the salt, pepper, nutmeg, sugar and mixed spices. Place the two lobes of the liver, one on top of the other, into an earthenware terrine, big enough to hold them. Gradually cover with the wine and the spices. Cover and leave in a cool place for 12 hours, turning the liver 3 or 4 times during the setting time.

Make the jelly: Soak the gelatin leaves in cold water. Wash and halve the grapes, seal them in hot butter, deglaze with the Jurançon and add the chicken stock. Reheat, stirring constantly, and drain the gelatin; add to the pan. Pour the liquid with the grapes onto a metal tray and leave to cool.

Cook the liver: The following day, press the liver down in the terrine. Preheat the oven to 410°F. Cover the terrine and cook for 20 minutes. Leave in a cool place for 12 hours. When the aspic is well set, cut into cubes. Cut the crusts from the bread and cut the slices diagonally into two. When ready to serve, toast the bread, cut the liver and arrange on the plates with the grapes on the aspic.

If you are looking for a wine to go with this dish, I recommend a Jurançon. The elegance and delicacy of this wine with its vanilla and honey aromas will add magic and class to this very special meal.

Organization schedule:

• 48 hours in advance: Trim the Foie Gras (liver) and season.
• The day before: Cook the Foie Gras and prepare the aspic jelly.
• Just before serving: Toast the bread. Cut the aspic and the Foie Gras, and serve on toast.