Andignac foie gras with melon, sansho pepper and lime

You’ll need to start preparing the sauce a week before you plan on serving the dish to allow time for fermentation. Add the koji rice, water and salt to a vacuum bag and seal using a chamber sealer. Leave to ferment at room temperature for 6-7 days

To finish the sauce, reduce the sake by half in a saucepan, then set aside to cool. Strain the fermented liquid through a chinois or fine sieve into a bowl and add the reduced sake and a little lime juice to taste. Adjust the consistency by blending in xanthan gum, adding a small pinch at a time. Set aside while you prepare the other elements.

Peel the melon and, using a slicing machine or mandoline, cut into 2mm-thick slices. Using ring cutters, cut out 20 rounds of each of the following sizes: 2.5cm, 3.5cm, 5cm and 6.5cm. Finally, cut out 5 separate 7cm rounds

To build the layered melon domes, prepare 5 separate stacks on a baking tray lined with parchment paper.Begin by placing 4cm rounds to create the base, then season with a little sansho pepper and lime zest. Add a stack of 4cm rounds, season again, then add a stack of 4cm rounds. Season once more, then finish with a stack of 4cm rounds. Season one more time, then drape over one of the 7cm sheets. Each stack should have 17 layers in total (each size has 4 rounds, then you finish with a final larger round draped over). Repeat this process 4 more times, until you have 5 neat domes of melon. Cut each dome in half and set aside

When ready to begin serving, preheat an oven to 60°C. Place the melon half-domes in the oven and bring them to just above room temperature

To cook the foie gras, season each slice well and sear on both sides in a hot pan for a few minutes, then finish cooking in the oven for 3-4 minutes. Remove and allow to rest for 2-3 minutes before carving one side of the foie gras, exposing the cooked interior. Mix together the sobacha and sesame seeds to make the crumble and sprinkle on top of each slice, along with a little sea salt