For 6 people:
Cook the turnips, whole in boiling salted water.
Cut the foie gras in few pieces
Roll on the edge in the Fleur de pain d’épices and set aside
Using a stencil, coat the bottom of the plates with orange honey.
Sprinkle Fleur de pain d’épices and return the plates to remove excess.
Lightly caramelize the rest of honey in a small pan and roll the pieces of turnips in it.