This is really very easy to make and perfect when you’ve had a little too much foie gras (yes, it’s possible-see the posts below). Open a bottle of Deutz Champagne and enlist your friends to prepare the green beans. Promise them Ruinart if the Deutz does not work.

Heat extra virgin olive oil and a small spoonful of salted butter in a large sauté pan. Add potatoes and cook on high heat about 10 minutes (the skin should brown and blister). Add green beans and sauté with potatoes, tossing occasionally, about 7 to 10 minutes more or until tender but not falling apart. If still not cooked enough, add a tiny bit of water and cover and cook a few minutes. Add fleur de sel and a crack of black pepper. Add chopped shallot, garlic and fresh chopped parsley and cook another 5 minutes. Garnish with more parsley and some lemon zest, if desired. Serve warm.