Let's start cooking!
Arrange the beef carpaccio on a plate and season to taste with olive oil, salt and pepper. Slice the celery into long strips. You can let these strips curl by briefly placing them in chilled water in the fridge.
Garnish the plate with the halved apple capers, the Parmesan shavings, the foie gras, the basil leaves and the celery strips.
Crumble over some Almond Thins and drizzle with balsamic syrup.