1/ Hull and quarter strawberries, then place them in a pan with the sugar and lemon juice. Bring to the boil. Lower the temperature, add the rosemary and pink peppercorns, and simmer for 30 minutes stirring regularly. Once thickened, remove the jam from the heat, leave to cool and refrigerate for 1 hr.
2/ Cut 8 slices of foie gras. Sear each slice for 1 minute on both sides in a hot pan. Remove and keep warm, leaving the rendered fat in the pan.
3/ Brown the slices of bread in the foie gras fat on both sides over a medium/high heat.
4/ Top each slice of bread with one slice of Périgord foie gras, add a little strawberry jam, some crushed pink peppercorns, sea salt and serve immediately.
