French Cuisine(Cuisine Française) V1.0 - Seared Foie Gras 1.0

Side-angle hyper-realistic medium-close shot of three square-cut thin pan-seared foie gras pieces with a golden-brown crust, tender center, and slight charred blackened spots, each perched atop a mini truffle-infused potato galette and garnished with a fleck of edible gold leaf. Drenched in glossy black balsamic vinegar sauce, each slice is crowned with a fresh rosemary sprig and scattered edible violet petals. A smooth smear of celeriac purée arcs beneath, intersected by drizzles of aged port wine reduction. Flaky sea salt and crushed pink peppercorns add sparkle. Background: an 18th-century French fine-dining table bathed in candlelight, with fig compote, caramelized onion strands, walnut crumbs, micro herbs, plump blackberries and blueberries, herb-infused olive oil droplets, and a delicate wisp of wood smoke drifting across. Dramatic high-contrast lighting, cinematic shallow focus, 8K resolution, ultra-detailed gourmet presentation --ar 1:1 --v 5