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Marinated in Port Wine, Brandy and Espellette. Salt Cured and served with Ginger Confit, Caramelized Pineapple and toasted Brioche. Finished with Fleur de Sel and Sherry Gastrique.
Torchon of Foie Gras
Marinated in Port Wine, Brandy and Espellette. Salt Cured and served with Ginger Confit, Caramelized Pineapple and toasted Brioche. Finished with Fleur de Sel and Sherry Gastrique.
1 comments:
wait....I'm begging waitrons not to compromise our health (...more later...ask cornstarch or pastadropper) and you're finishing FG with sherry gastrique? Not only am I jealous, I have a brand new 12" saran wrap, a toe strap and an 8' walk-in ceiling. What DOES daddy lick?
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