Royal Christmas Sandwich

Peel the carrot, slice lengthwise into 2 mm (approximately 1/8 inch) thick slices and blanch in boiling salted water for 2 minutes. Shock in ice water and drain. Cut into small fir trees with a small cookie cutter and set aside for decoration.

Rinse the green beans and blanch in boiling salted water for 8 minutes. Shock in ice water, drain then trim and cut into 4 cm (approximately 1 1/4 inch) pieces. Blanch the chives in boiling salted water for 30 seconds then dry on paper towels. Tie every 5-6 beans up with a chive and set aside for decoration.

Drain the truffle and chop very finely. Toss with 1/2 the mayonnaise and the herbs and season with salt and pepper. Mix the remaining mayonnaise with the curry.

Trim the arugula, rinse, spin dry and chop. Mix the red pepper relish with the tomato paste and ketchup. Cut the toast in half. Fry the bacon until crispy, remove from the pan and set aside. Rinse the chicken, pat dry and cut diagonally into 2 cm (approximately 3/4 inch) thick slices. Season with add salt and pepper and sauté in the bacon fat and oil until golden brown on both sides.

To build the sandwiches: Spread the pâté over the toast, top with arugula, chicken and another piece of toast. Add another layer of toast, tomato pepper jam, chicken and curry mayo. Add another layer of toast, curry mayo, a slice of foie gras terrine and chicken. Top with the bacon and remaining toast.

Spread a thin coat of the herb and truffle mayo over the sandwiches then use a fork to decorate.