Thinly slice the chicory and sauté it in a little butter. Deglaze with apple cider vinegar, sprinkle with sugar and let it caramelise.
Slice the foie gras and veal pâté. Grill the gingerbread, cut it into triangles and top with the veal pâté or (quickly grilled) foie gras.
Serve with preserved chicory and garnish with chives or chervil.