1Prepare foie gras the night before. Cut the liver into 12 cutlets. If you can buy a liver denervated, it is better. Add salt and pepper, cover them with a cloth and leave the in the fridge for 1 hour.
2In a small saucepan, heat the olive oil and dip the basil leaves into the hot oil. Put the basil leaves on a paper towel to remove any fat and place them flat.
3Fry the liver cutlets on the both sides in a hot pan so they are just colored. In a terrine mold (or a loaf pan if you don't have a proper terrine mold), place a first layer of cutlets, season with salt and pepper then add a layer of basil. Top with another liver cutlet, then basil. Continue until you have used all of the liver and basil. Cover with a plastic wrap and a weight and let cool for 24 hours.
4Wash the vegetables and cut them into small cubes. Heat the honey and vinegar in a pan, add the vegetables and cook over low heat until ratatouille reduces in half. As ratatouille jam is eaten cold you can prepare it the day before, at the same time as foie gras.
5Serve a slice of liver with ratatouille jam and grilled bread.