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, elegantly arranged on a white porcelain plate. 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. Toasted brioche crostini lean against the foie gras. Background: an 18th-century French fine-dining restaurant 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