1. For the sauce, place the forest fruits, sugar, brandy, and lemon juice in a small saucepan. Simmer over medium heat for about 6–8 minutes until it turns into a sauce.

 2. If you prefer a thicker texture, add cornstarch dissolved in a little water and stir for 1–2 minutes. Set aside to cool.

3. Cut the brioche buns in half and lightly warm them in a non-stick pan with a little butter. 

4. Spread about 45g of pâté on the bottom half. Add fresh arugula, 1–2 tablespoons of the forest fruit sauce, and 2–3 slices of black truffle. Cover with the top half of the bun and serve either warm or at room temperature.

5.Finally, sprinkle with freshly ground pepper and fresh figs.

Kali Orexi!