Put a bowl on the stove with the raspberries and 4 tablespoons of sugar, cinnamon, star anise, clove and a tiny splash of water. Boil well for 20 minutes until you get a spicy raspberry coulis. Take the spices from the coulis and leave on the side of the stove so that it stays tepid.
Pare the Jonagold apple and cut out a circle with a template. Now put a pan on the stove, melt a pat of butter and fry the apples with 2 tablespoons of sugar and the seeds scraped from a vanilla pod. Fry the apples until golden.
To make the brioche waffle, just heat a waffle iron and spread a slice of brioche bread with a tiny bit of butter and bake the slice of bread in the waffle iron. This way, you get toast with a grid pattern.
Just before serving, fry some slices of uncooked foie gras in a hot but dry non-stick pan. This has to be done quite quickly or else the foie gras will melt. Fry until nice and brown on both sides and serve with the vanilla apple, the waffle brioche and a spoonful of raspberry coulis.