Cut off the rind and peel from the lemons. You should be left with 250 g of lemon flesh.
Slice, then combine with the sugar and salt.
Cook over very low heat for 40 to 50 minutes.
Strain through a sieve. Set aside at room temperature.
Blanch the broad beans for 1 minute in boiling water, then cool immediately.
Next, drain and remove the thick skin. Set aside.
Peel the mango and use a mandolin to cut it into fairly fine julienne strips.
Trim and wash the courgettes.
Cut 8 thick slices lengthways from the greens.
Season with a few drops of olive oil, salt and pepper. Leave to marinate for 15 minutes.
Finely slice the yellow courgette into strips, again using the mandolin. Marinate with a little olive oil, salt and pepper. Roll them on themselves. Set aside.
Repeat the process with the remaining green courgettes and make small rolls as you did with the yellow courgettes.
Heat the chicken stock and add half the beans, then the fresh cream.
Remove from the heat and blend finely to obtain a smooth cream.
Check the seasoning. Keep warm.
Season the slices of foie gras with salt and pepper and grill for 2 minutes on each side. Keep a little of the filtered cooking fat.
Finish cooking in the oven at 180°C for 4/5 minutes.
In the pan used to cook the foie gras, discard the remaining fat and grill the large slices of green courgette briskly (al dente). When cooked, drain on kitchen paper. Keep warm.
Mix in the remaining beans, mango julienne and capers.
Season with salt, pepper, a little strained cooking fat and a few drops of lemon juice.
Place the courgette slice on top, followed by the grilled foie gras topped with the broad bean/mango/chestnut mixture.
Cool and arrange the courgette rolls in a harmonious pattern.
Make a circular arc around it with the broad bean cream, followed by small dashes of lemon juice.
Decorate with bunches of micro-vegetables, a few beans and capers.
