Steps

1. 01Chill the oil for spherification

   Pour the neutral oil into a tall, narrow container (a Mason glass or a beaker). Place in the freezer for 30 to 45 minutes. The oil shouldn't freeze, just turn very cold and viscous. That's what's going to instantly set the cider drops as they fall into it.

2. 02Prepare the cider solution

   In a small saucepan, whisk together the ice cider and agar-agar while cold. Bring to a boil while stirring constantly and hold the boil for exactly 1 minute. The agar must be fully dissolved. Remove from heat and transfer to a squeeze bottle. Let it cool 2 or 3 minutes — the solution should still be liquid but no longer scalding.

3. 03Form the pearls

   Pull out the icy oil. Hold the bottle 10 cm above the surface and let drops fall one at a time into the cold oil. Each drop turns into a pearl the moment it hits the oil. Work in batches of 20 to 30 pearls. Catch them in a fine sieve, rinse gently with cold water and reserve in a small bowl in the fridge. Practice three or four drops before going for real: the first time is never quite round.

4. 04Prepare the bread bases

   Slice the sourdough bread into 1 cm thick slices. In a skillet over medium heat, melt a good knob of salted butter. Add the bread slices and toast 2 minutes per side, until crisp but not hard. Pull, let cool slightly, then cut out 5 cm rounds with a cookie cutter. Set aside on a board.

5. 05Sweat the shallot

   In the same skillet, add another knob of butter. Sweat the minced shallot over medium-low heat for 3 to 4 minutes, without browning, until translucent and tender. Season very lightly with salt. Set aside in a small bowl.

6. 06Sear the hearts just enough

   Crank the heat to high in the same skillet. Add one last knob of butter and wait until it foams. Drop the grouse hearts in a single layer, without crowding. Sear for 60 to 90 seconds, stirring only once. You want a golden crust outside, pink center inside. Salt and pepper as they come out of the pan. Overcooked, they turn dry and rubbery.

7. 07Spread the parfait

   Pull the foie gras parfait out of the fridge 10 minutes before assembly so it's spreadable. With a spatula or knife, generously spread each toasted bread round. You want a good thickness — this is the foundation of the bite.

8. 08Build the canapés

   On each parfait base, drop a little warm shallot. Add 1 to 2 grouse hearts, still warm and pink. Top with 2 or 3 pickled elderberries and gently place 3 to 4 ice cider pearls on top. Serve immediately.