Bring a pot of water to a boil.
Peel the turnips and immerse them in boiling water for 2 minutes, remove them with a slotted spoon and dry them.
In a sauté pan, melt the butter over low heat, add the turnips and honey and cook for about 20 minutes, basting regularly with the butter/honey juice.
Turn on the oven at 180°C.
Arrange the hazelnuts in a baking dish and place it on the middle rack for 10 minutes.
Pour the golden hazelnuts into a tea towel and rub them to remove their skin.
Using a knife, chop the hazelnuts into very large pieces and set aside.
Cut 3 very thick escalopes in each foie gras and put them in a cup of chestnut flour.
Heat a skillet over high heat and brown the foie gras escalopes for 2 to 3 minutes on each side.
Serve the pan-fried foie gras immediately, covered with roasted hazelnut shards, accompanied by honey-candied baby turnips.
A nice Sauternes on this dish will do just fine.
A creation of Chef Hubert.
Happy Holidays everyone
