Make a cone with the Cecina filling it with lobster and tomato vinaigrette, all diced. For the lettuce bouquet, make a cylinder of crunchy mango, choose the pretty leaves of a Lolo Roso lettuce, chicory, oak leaf lettuce, endive and chives, all seasoned with Cecina oil and balsamic vinegar.

Cut the foie gras into 5 mm wide and 40 mm long strips. Place some diced tomato on the plate and the foie gras strips on top forming the shape of an ear of wheat and sprinkle with Cecina powder. Dress the plate and serve.