My apology. I assumed your description came from the menu.
I checked and you’re right that in France macarons are a type of petit fours.
To me, here’s petit fours:
Re the foie, one sears in a hot, dry pan. No oil. Here’s a description of saute from The Spruce Eats:
" When you sauté, you want to keep the food moving. The word sauté means “jump” in French. Tossing or flipping the food in the pan ensures that it cooks evenly, but it also helps keep the pan hot."
Again I’m sorry for criticizing when I thought it was the restaurant.